Recipe: Appetizing Salmon with roast asparagus, potatoes etc.

Salmon with roast asparagus, potatoes etc.. Place the salmon in the center of the pan. Thinly slice half the lemon and tuck the slices around the salmon and vegetables. Cut the remaining lemon half into wedges. Salmon with roast asparagus, potatoes etc. Remove the pan from the oven and move the potatoes and leeks to one side.

Place the asparagus and salmon on the other side of the pan. Move the potatoes to one side of the pan. Place the salmon in the center of the pan; drizzle with the butter mixture. You can cook Salmon with roast asparagus, potatoes etc. using 11 ingredients and 8 steps. Here is how you cook that.

Ingredients of Salmon with roast asparagus, potatoes etc.

1. Prepare 2 of salmon fillets.
2. You need 500 grams of new potatoes.
3. Prepare 12 of asparagus spears (trimmed/halved).
4. You need 2 of courgettes (1cm-thick sliced).
5. Prepare 300 grams of cherry tomatoes.
6. You need 1 bunch of basil leaves.
7. Prepare 1 tbsp of fresh dill (chopped).
8. It's 2 tbsp of olive oil.
9. You need 2 tbsp of balsamic vinegar.
10. It's 1 tbsp of garlic oil (optional).
11. It's 1 dash of lemon juice.

Spread the asparagus on the empty side of the pan. I season asparagus and salmon with salt and pepper. Rub garlic butter on salmon fillets. (Preferably both sides to get more robust roasted butter flavor.) Place salmon fillets in between asparagus as shown in the pictures. I hesitated at first with the Italian seasoning since there is honey but I followed the recipe with blind faith.

Salmon with roast asparagus, potatoes etc. step by step

1. Preheat oven to 220 Celsius.
2. Tip potatoes (seasoned to taste) and coated with 1 tbsp olive oil (or garlic oil) into a roasting pan.
3. Arrange potatoes, cut-side down, in the pan and roast for 10 -12 mins until beginning to brown. Turn the potatoes over and roast for a further 10 mins until browned on top..
4. While potatoes are roasting, season salmon with pepper and lemon juice (according to taste).
5. Remove pan from oven, toss asparagus, chopped dill and courgette slices in with potatoes and return to the oven for a further 15 mins.
6. Remove pan from oven once again, throw in cherry tomatoes and vinegar and nestle the salmon amongst the vegetables, skin side down.
7. Drizzle with the remaining oil and return to the oven for a final 10-15 mins.
8. Remove pan from oven, scatter the basil leaves and serve everything scooped straight from the dish.

For the Salmon: I like the butter, honey and dijon; but would opt for pepper, salt, and parsley and add a little lemon juice. As the potatoes roast, prepare the salmon. In the same glass bowl add the fillets, cayenne pepper, and remaining olive oil and creole seasoning. Make room on the foil for the salmon. While salmon is cooking, combine butter, parsley and garlic.