By Linga Parvathiii
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Rinse the fingerling potatoes and cut them in half lengthwise. Place them in a bowl and toss with 2 tablespoons of olive oil, salt, and pepper.
Spread the potatoes on the prepared baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until golden and crispy, stirring halfway through.
While the potatoes are roasting, prepare the salmon. In a small bowl, combine the juice of the lemon, 2 tablespoons of olive oil, minced garlic (3 cloves), chopped dill, chopped parsley, salt, and pepper.
Place the salmon fillets on another baking sheet lined with parchment paper. Brush the lemon-herb mixture over the salmon fillets evenly.
Add the salmon to the oven during the last 12-15 minutes of the potatoes' roasting time. Bake until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, prepare the asparagus by trimming the tough ends. Steam the asparagus in a pot with a steamer basket for 3-5 minutes, or until tender-crisp.
In a small saucepan, melt the butter with the remaining minced garlic clove. Drizzle over the steamed asparagus before serving.
Remove the potatoes and salmon from the oven. Serve the baked salmon with roasted potatoes and steamed asparagus drizzled with garlic butter. Garnish with additional dill or parsley if desired.
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By Linga Parvathiii
This Main Course Healthy Seafood recipe is ready in 45 minutes and features Salmon fillets, Fingerling potatoes, Asparagus and other delicious ingredients. Contains 600 calories total.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Rinse the fingerling potatoes and cut them in half lengthwise. Place them in a bowl and toss with 2 tablespoons of olive oil, salt, and pepper.
Spread the potatoes on the prepared baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until golden and crispy, stirring halfway through.
While the potatoes are roasting, prepare the salmon. In a small bowl, combine the juice of the lemon, 2 tablespoons of olive oil, minced garlic (3 cloves), chopped dill, chopped parsley, salt, and pepper.
Place the salmon fillets on another baking sheet lined with parchment paper. Brush the lemon-herb mixture over the salmon fillets evenly.
Add the salmon to the oven during the last 12-15 minutes of the potatoes' roasting time. Bake until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, prepare the asparagus by trimming the tough ends. Steam the asparagus in a pot with a steamer basket for 3-5 minutes, or until tender-crisp.
In a small saucepan, melt the butter with the remaining minced garlic clove. Drizzle over the steamed asparagus before serving.
Remove the potatoes and salmon from the oven. Serve the baked salmon with roasted potatoes and steamed asparagus drizzled with garlic butter. Garnish with additional dill or parsley if desired.
Calories per Serving: 600
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