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Gallery Salmon with Asparagus and Potatoes Recipe Summary prep: 20 mins total: 35 mins Servings: 1
Ingredients Ingredient Checklist 2 new potatoes (about 6 ounces) scrubbed, halved, and thinly sliced 1 tablespoon (3 teaspoons) olive oil 2 tablespoons minced red bell pepper 1/4 teaspoon orange zest cut into fine strips or grated 9 asparagus spears (about 6 ounces) trimmed and cut diagonally into 2-inch lengths 1 tablespoon chopped fresh mint 1 skinless salmon fillet (6 to 7 ounces) 4 teaspoons fresh orange juice plus 1 teaspoon white-wine vinegar 1/2 teaspoon honey
Cook’s Notes Roasting salmon at a high temperature keeps it moist and juicy throughout. If you can’t find a salmon fillet, substitute salmon steak; remove any bones and skin before serving. To save time, after putting the vegetables and salmon in the oven, start preparing (zesting, juicing, and chopping) the remaining ingredients for the relish.
Gallery Salmon with Asparagus and Potatoes
Recipe Summary prep: 20 mins total: 35 mins Servings: 1
Gallery
Salmon with Asparagus and Potatoes
Salmon with Asparagus and Potatoes
Salmon with Asparagus and Potatoes
Recipe Summary prep: 20 mins total: 35 mins Servings: 1
Recipe Summary
prep: 20 mins total: 35 mins
Servings: 1
prep: 20 mins
total: 35 mins
prep:
20 mins
total:
35 mins
Servings: 1
1
Ingredients
Ingredients
- 2 new potatoes (about 6 ounces) scrubbed, halved, and thinly sliced 1 tablespoon (3 teaspoons) olive oil 2 tablespoons minced red bell pepper 1/4 teaspoon orange zest cut into fine strips or grated 9 asparagus spears (about 6 ounces) trimmed and cut diagonally into 2-inch lengths 1 tablespoon chopped fresh mint 1 skinless salmon fillet (6 to 7 ounces) 4 teaspoons fresh orange juice plus 1 teaspoon white-wine vinegar 1/2 teaspoon honey
Directions
Preheat oven to 425 degrees. In a large ovenproof skillet, toss potatoes and asparagus with 2 teaspoons oil to coat; season with salt. Roast 15 minutes (and leave in oven).
In a small skillet, sprinkle salmon (flat side down) with salt. Transfer pan to oven, next to vegetables; roast until salmon is opaque throughout and vegetables are tender, about 10 minutes.
Meanwhile, make relish: In a small bowl, whisk together orange zest and juice, vinegar, honey, and remaining teaspoon oil. Stir in bell pepper and mint; season with salt and pepper.
To serve, spoon vegetables into a shallow serving bowl or plate; top with salmon and relish.
Cook’s Notes Roasting salmon at a high temperature keeps it moist and juicy throughout. If you can’t find a salmon fillet, substitute salmon steak; remove any bones and skin before serving. To save time, after putting the vegetables and salmon in the oven, start preparing (zesting, juicing, and chopping) the remaining ingredients for the relish.
Cook’s Notes
Roasting salmon at a high temperature keeps it moist and juicy throughout. If you can’t find a salmon fillet, substitute salmon steak; remove any bones and skin before serving. To save time, after putting the vegetables and salmon in the oven, start preparing (zesting, juicing, and chopping) the remaining ingredients for the relish.
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Add Rating & Review
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All Reviews for Salmon with Asparagus and Potatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Salmon with Asparagus and Potatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
