Oven-roasted Salmon, Asparagus and New Potatoes

Oven-roasted Salmon, Asparagus and New Potatoes
Recipe Date:
April 4, 2016
Serving Size:
Cook Time:
Imperial (US)
  • 1 lb Small new potatoes, scrubbed clean and halved
  • 2 tbsps Olive oil
  • 1/2 lb Medium asparagus, trimmed and sliced on the diagonal, 1 inch pieces
  • 1 tbsp Fresh dill, chopped
  • 1 Strip of lemon zest
  • 1 Small garlic clove, coarsely chopped (we run it through a garlic press)
  • 1 tsp Salt (recipe calls for 1/2 tsp but we think a smidge more is better)
  • Freshly ground pepper
  • 2 Salmon fillets (8 - 10 oz) or steaks cut about 1 inch thick
  • 1 Lemon, cut into wedges

Pairing Notes: A wonderfully light and flavorful dish. The richness of salmon plays with the delicate balance of the Mendocino Ridge Pinot. The potatoes and asparagus offer tasty supporting flavors.

Serena's Tips: We really like using fingerling potatoes and you could do a chopped sweet potato as well.

Recipe link 

Recipe courtesy of Elise Bauser via www.simplyrecipes.com

Photo courtesy of www.rsimplyrecipes.com