Citrus Oregano balsamic ·
Dairy Free ·
Easy and Quick ·
Gluten Free ·
Healthy Options ·
Meyer Lemon olive oil ·
Nut Free ·
Seafood ·
Lemon Roasted Salmon with Potatoes and Asparagus
Lemon Roasted Salmon with Potatoes and Asparagus
10 minutes
30 minutes
Seafood
Ingredients
1 pound baby potatoes, halved
- 4 tablespoons Fustini's Meyer Lemon olive oil, divided
- Kosher salt and freshly ground black pepper
- 12 oz asparagus, trimmed
- 1 tablespoon Fustini's Citrus Oregano balsamic
- 2 garlic cloves, minced
- 4 portions of salmon fillets, skinned
- chopped parsley for garnish
Directions
- Preheat oven to 400 degrees F. In a bowl, toss potatoes with 1 tablespoon of olive oil, salt, and pepper to taste. Spread in an even layer on a large-rimmed baking sheet. Roast until starting to soften and brown about 15 minutes.
- Meanwhile, in the same bowl, toss asparagus with another tablespoon of olive oil, and season to taste with salt and pepper. In a small bowl, combine the remaining olive oil, balsamic, garlic, salt, and pepper to taste.
Move the potatoes to one side of the pan, place the salmon in the center of the pan, and drizzle with the garlic mixture. Spread the asparagus on the empty side of the pan. Roast until the salmon is just cooked through and the vegetables are tender, 10-12 minutes. Garnish with parsley.
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