The One Dish Oven Roasted Salmon with Asparagus, Fingerling Potatoes and Sliced Lemons
tempinnkeeper
tempinnkeeper
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Ingredients

  • 1 lb plus a bit more if you wish of a nice fresh salmon fillet—skin on
  • 1 lb fingerling potatoes, washed and cut in half
  • 4 Tbsp. olive oil divided in two parts plus some more
  • 1/2 lb asparagus—medium sized- washed, ends trimmed (if you wish you can cut the asparagus in 1-inch pieces but I like to leave them whole. If your asparagus are pencil thin and in particular if you have cut them they may only need 12-15 minutes of baking so you might have to add them a bit after you’ve added your salmon and then continue cooking the dish.)
  • 1 Tbsp. chopped fresh dill
  • 1 strip of lemon zest and
  • 1 tsp grated lemon zest
  • 1 garlic clove, coarsely chopped
  • 1 lemon sliced thin
  • 1 other lemon for garnish—cut into wedges
  • 1/4 C sour cream with
  • 1/2 tsp dill and
  • 1 Tsp lemon juice
  • 1 Tsp grated lemon zest, garlic and a bit of salt in a plastic bag, close, shake and let marinade for at least
  • 20 minutes up to
  • 30 minutes I also add a bit of my Gomasio
  • In

Instructions

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