Roast the potatoes: Preheat oven to 400°F (205°C). In a sheet pan, or a large, shallow roasting pan (not glass, as it might break in an oven that hot) toss the potatoes with olive oil and sprinkle all over with salt.

* Step 2

Place the potatoes cut side down in the roasting pan and cook for 10-12 minutes, until the potatoes begin to brown on the bottom.

* Step 3

Turn the potatoes over and roast another 10 minutes until browned on top. Remove the roasting pan from the oven.

* Step 4

Toss asparagus with dill, zest, garlic, salt, olive oil, and mix with potatoes: In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, about 1/2 teaspoon of salt and a little olive oil. Add the asparagus mixture to the potatoes and stir to combine.

* Step 5

Make room for salmon fillets in the pan, and roast: Push the vegetables to the side of the dish to make room for the salmon. If you are using fillets, put them skin side down. Salt the salmon well and return the baking dish to the oven.

* Step 6

Roast the salmon and asparagus for 10 minutes, or until the fish is just cooked through.

* Step 7

If you want, remove the skin and center bones (if you are using steaks), and arrange on individual plates before serving. Garnish with fresh dill and lemon wedges.

Note: if there is a photo you can click to enlarge it

Tag

small new potatoes, scrubbed clean and halved olive oil Salt medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces chopped fresh dill lemon zest small garlic clove, coarsely chopped freshly ground pepper salmon fillets or salmon steaks cut about 1-inch thick lemon, cut into large wedges

Share on facebook

10 Pieces Of Expert Nutrition Advice

1. Start Small

2. Fill Your Plate With Beans and Leafy Greens

3. Focus on Adding—Not Subtracting

4. Taste the Rainbow

5. Prioritize Potassium

6. Eat More Plants

7. Focus on Your Immune System

8. Try the Mediterranean Diet

9. Understand the Impact of Food

10. Guard Your Gut

Food by the same author

Oven-Roasted Salmon, Asparagus and New Potatoes

: Keith Vigon

Saucy Beef with Broccoli

: Keith Vigon

SALAD: Zippy Egg Salad

: Keith Vigon

Jewish Tzimmes Chicken

: Keith Vigon

Oven-Roasted Salmon, Asparagus and New Potatoes

Introduce

Chef :