Ingredients
1lbnew potatoes,small, scrubbed clean and halved
2tbspextra virgin olive oil
½tspsalt
½lbmedium asparagus,trimmed and sliced on the diagonal, 1 inch long pieces
1tbspfresh dill,chopped
1striplemon zest
1smallgarlic clove,coarsely chopped
freshly ground pepper
1½lbssalmon fillets,or salmon steaks, cut about 1 inch thick
1lemon,cut into large wedges
Preparation
Preheat oven to 400 degrees F. In a sheet pan, or a large, shallow roasting pan (not glass, as it might break in an oven that hot) toss the potatoes with olive oil and sprinkle all over with salt.
Place the potatoes cut side down in the roasting pan and cook for 10 to 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 roasting pan from the oven.
Toss asparagus with dill, zest, garlic, salt, olive oil, and mix with potatoes: In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, salt and a little olive oil. Add the asparagus mixture to the potatoes and stir to combine.
Make room for salmon fillets in the pan, and roast: Push the vegetables to the side of the dish to make room for the salmon.
If using fillets, put them skin side down. Salt the salmon well and return the baking dish to the oven.
Roast the salmon and asparagus for 10 minutes, or until the fish is just cooked through. Garnish with fresh dill and lemon wedges.
