-
1. Position a rack in the center of the oven and preheat to 220°C (425°F). Toss the baby potatoes on a large rimmed sheet pan with half of the olive oil, half of the salt and half of the black pepper. Arrange cut-side down in a single layer and roast for 15 minutes.
1.5 lb Baby potatoes, halved,
2 tbsp Extra-virgin olive oil,
0.8 tsp Kosher salt,
0.4 tsp Black pepper
-
2. While the potatoes roast, zest both lemons into a small bowl, then cut one lemon into wedges for serving and juice the other. Mince the garlic and stir half of it into the zest along with the parsley and dill to make the herb topping.
2 piece Lemon,
2 clove Garlic,
3 tbsp Fresh parsley, chopped,
2 tbsp Fresh dill, chopped
-
3. In a separate small bowl, whisk the remaining olive oil with the melted butter, Dijon mustard, the lemon juice, the remaining garlic and the remaining salt and pepper. Toss the asparagus with about a third of this mixture.
2 tbsp Extra-virgin olive oil,
0.8 tsp Kosher salt,
0.4 tsp Black pepper,
1 lb Asparagus, woody ends trimmed,
2 piece Lemon,
2 clove Garlic,
1 tbsp Dijon mustard,
1 tbsp Butter, melted
-
4. Remove the pan from the oven and push the potatoes to the sides. Place the salmon fillets skin-side down in the center and spread the asparagus around them. Spoon the remaining mustard-lemon mixture over the salmon.
4 piece Salmon fillets, skin-on
-
5. Return the pan to the oven and roast for 10 to 12 minutes, until the salmon flakes easily and reaches 63°C (145°F) in the thickest part and the asparagus is tender and lightly browned.
-
6. Scatter the lemon zest, garlic, parsley and dill topping over everything while still hot so the aromatics bloom. Serve straight from the pan with the lemon wedges for squeezing.
2 piece Lemon,
4 clove Garlic,
3 tbsp Fresh parsley, chopped,
2 tbsp Fresh dill, chopped
