By Linga Parvathiii
Preheat the oven to 400°F (200°C).
Wash and halve the fingerling potatoes. In a mixing bowl, toss them with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Spread the potatoes on a baking sheet in a single layer. Roast in the preheated oven for 30-35 minutes, or until golden and tender, stirring halfway through.
While the potatoes are roasting, prepare the salmon fillets. Pat them dry with paper towels and place them on a lined baking sheet.
In a small bowl, mix together 1 tablespoon of olive oil, juice of half a lemon, 2 tablespoons of chopped fresh dill, 2 tablespoons of chopped fresh parsley, 2 minced garlic cloves, and 1/2 teaspoon each of salt and black pepper.
Brush the lemon-herb mixture over the salmon fillets evenly, ensuring each piece is coated well.
Ten minutes before the potatoes are done, place the salmon in the oven alongside the potatoes. Bake for 10-12 minutes or until the salmon is cooked through and flakes easily with a fork.
Meanwhile, trim the tough ends of the asparagus. In a large pan, put 1 cup of water and bring it to a boil. Insert a steamer basket with asparagus and steam for about 5 minutes until tender but still vibrant green.
Melt 2 tablespoons of butter and stir in 1 clove of minced garlic. Drizzle over the steamed asparagus before serving.
Remove the salmon and potatoes from the oven. Serve the salmon on a plate with a side of roasted potatoes and garlic butter asparagus.
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By Linga Parvathiii
This Dinner Seafood Healthy recipe is ready in 45 minutes and features Salmon fillets, Fingerling potatoes, Asparagus and other delicious ingredients. Contains 590 calories total.
Preheat the oven to 400°F (200°C).
Wash and halve the fingerling potatoes. In a mixing bowl, toss them with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Spread the potatoes on a baking sheet in a single layer. Roast in the preheated oven for 30-35 minutes, or until golden and tender, stirring halfway through.
While the potatoes are roasting, prepare the salmon fillets. Pat them dry with paper towels and place them on a lined baking sheet.
In a small bowl, mix together 1 tablespoon of olive oil, juice of half a lemon, 2 tablespoons of chopped fresh dill, 2 tablespoons of chopped fresh parsley, 2 minced garlic cloves, and 1/2 teaspoon each of salt and black pepper.
Brush the lemon-herb mixture over the salmon fillets evenly, ensuring each piece is coated well.
Ten minutes before the potatoes are done, place the salmon in the oven alongside the potatoes. Bake for 10-12 minutes or until the salmon is cooked through and flakes easily with a fork.
Meanwhile, trim the tough ends of the asparagus. In a large pan, put 1 cup of water and bring it to a boil. Insert a steamer basket with asparagus and steam for about 5 minutes until tender but still vibrant green.
Melt 2 tablespoons of butter and stir in 1 clove of minced garlic. Drizzle over the steamed asparagus before serving.
Remove the salmon and potatoes from the oven. Serve the salmon on a plate with a side of roasted potatoes and garlic butter asparagus.
Calories per Serving: 590
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