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Oven-roasted Salmon, Asparagus and New Potatoes

Recipe Date:

April 4, 2016

Serving Size:

Cook Time:

00:32:00

Difficulty:

Easy

Measurements:

Imperial (US)

Ingredients

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

Directions

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