Oven Roasted Salmon with Asparagus and Roasted Potatoes

Oven-Roasted Salmon, Asparagus and Roasted Potatoes
Cook's notes: A meal made on a sheet pan that requires almost no cleanup. Not only is it  healthy, delicious and fast, the flavors of the salmon, potatoes and asparagus come together beautifully to make a dish company worthy.

Recipe serves 2 and is an Ever Ready Special.
Ingredients:

• 1 pound small new potatoes, scrubbed clean and halved
• 2 TB. olive oil or Herb Olive Oil
• Kosher salt and freshly ground pepper
• 1/2 pound medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces
• 1 TB. chopped fresh dill or 1 tsp. dried dill flakes
• 1 tsp. dried parsley flakes
• 1 TB. lemon zest
• 1 small garlic clove, coarsely chopped
• 2 (8-to-10 ounce) salmon fillets, or salmon steaks cut about 1-inch thick
• 1 tsp. herbes de Provence
• 1 lemon, cut into 4 slices

Directions:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss the potatoes with olive oil and parsley flakes and sprinkle with salt and pepper. 
• Place the potatoes cut side down on the baking sheet and cook for 10-12 minutes, until the potatoes begin to brown on the bottom.
• Turn the potatoes over and roast another 10 minutes until browned on top. Remove the pan from the oven.
• In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, salt and pepper and a little olive oil. Place on baking sheet near potatoes. 
• Add salmon filets skin side down. Sprinkle the salmon with herbes de Provence. Add two lemon slices to each fillet. Return the baking sheet to the oven.
• Roast the salmon and asparagus for 10 minutes, or until the fish is just cooked through.
• 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 or slices.
  

Food Ideas for Memorial Day