- Cook Time
- Prep Time
- Serves 4Servings
- 4 6-oz salmon fillets, skinless
- Drizzle extra-virgin olive oil
- Coarse salt and cracked black pepper to taste
- 16 asparagus spears, peeled halfway
- 12 red baby potatoes
- 1 tablespoon chopped rosemary
- Splash of lemon juice
Pat fish dry with paper towel, drizzle with olive oil, season with salt and pepper. Sear salmon over medium high heat for 3 minutes, then reduce heat to medium and cook another 2 minutes; flip and cook another 5 to 6 minutes. Salmon should be pink inside. Remove from heat and set aside.
Meanwhile, prepare potatoes by tossing with olive oil and rosemary, sprinkle with coarse salt and bake at 400 for 20 to 30 minutes or until tender.
Peel asparagus spears with potato peeler, drizzle with olive oil, sprinkle with salt and pepper, bake at 450° for 3 to 5 minutes.
Assemble salmon, potatoes and asparagus on dinner plates, squeeze lemon on top and serve.