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Ingredients
2 servings
Instructions
Step 1
Start by halving some baby Yukon gold potatoes, placing them in a bowl and coating them with olive oil. Season with salt and pepper, and mix to combine.
Step 2
Place on a preheated baking sheet that has been in a 400°F oven for about 20 minutes. Make sure all potatoes are slice side down and cook for about 25 minutes.
Step 3
While potatoes are cooking, cut the ends off of a bunch of asparagus, place in a bowl and toss with olive oil, salt, and pepper.
Step 4
In a small bowl combine 1 clove of garlic, the juice of one lemon, 1 tsp of dijon mustard, a good glug of olive oil, salt and pepper. Mix to combine.
Step 5
Generously coat your fish with your vinaigrette mixture.
Step 6
Remove pan with potatoes from the oven and use a spatula to mix them up, but keep them on the pan, and put on one side. In the middle of the pan place your salmon, skin side down, and on the other side place your asparagus.
Step 7
Place back in the oven for 15 minutes or until salmon reaches in internal temperature of 125°F. Top salmon with some chives.
Step 8
Plate up, serve and enjoy!
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