RECIPE:

There are 4 easy steps :

1:Bake your potatoes first as salmon needs less time in the oven. This way you’re guaranteed the potatoes will be cooked through when it’s all finished. I used fingerling potatoes in this recipe because we LOVE the flavour of them! You an also use Yukon golds or halved baby potatoes.

2: Once your potatoes are done, push them to the side and pile on your asparagus and salmon pieces.

3: Pour on all of your flavours.

4: Prepare an amazing garlic butter sauce with a hint of white wine (optional) and lemon juice.

how to make garlic butter sauce:

1.  Mince your garlic cloves.

2.  Rub the minced garlic all over your salmon fillets.

3.  Combine lemon juice with melted butter and pour it all over your salmon and asparagus.

If you’re missing an ingredient, don’t worry! This recipe is versatile, use what you have in hand. No butter? Use olive oil. Don’t like asparagus? Use broccoli.

Make it your own..!!

how long to bake salmon:

Salmon only needs 8-10 minutes cooking time in a hot, preheated oven (400°F or 200°C). I broil/grill ours in the last 2 minutes of cook time to get those crispy, golden charred edges.

 

INSTRUCTIONS:

1.       Heat oven to 400°F | 200°C. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown.

2.       Push potatoes to one side of the sheet pan and arrange salmon down the centre. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan.

3.       Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.

4.       Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Optional: broil in the last 2 minutes for charred edges.

5.       Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the wine (or chicken stock). Serve with the salmon, veggies and lemon slices!

CALORIES:

Calories: 513kcal | Carbohydrates: 19g | Protein: 37g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 154mg | Sodium: 970mg | Potassium: 1549mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1450IU | Vitamin C: 43.9mg | Calcium: 101mg | Iron: 6.9mg 

MAKE IT, EAT IT, ENJOY IT