One Pan Lemon Roasted Salmon, Potatoes & Parmesan Asparagus

Adapted Recipe & Photo from tieghan gerard at Half Baked Harvest

Serves Two

The Ingredients

• 1/2 pound baby potatoes halved if large

• 2 tbsp olive oil divided

• Salt + pepper, to taste

• 1/2 lb salmon

• 1/2 tablespoon honey

• 1 cloves garlic minced or grated

• 1/2 tablespoon each: dried parsley, thyme + oregano

• Dash of cayenne

• 1/4 cup fresh basil, chopped

• 1.5 lemons - zest of 2 lemons + 1 sliced for cooking

• 1/2 bunch asparagus ends trimmed

• 1/4 cup fresh grated parmesan

Basil Chimichurri

• 2 tbsp olive oil

• 1 tablespoons red wine vinegar

• 1/2 cup fresh basil

• 1/4 cup fresh cilantro

• 1/2 clove of garlic

• pinch of crushed red pepper

• salt to taste

The Instructions

• Preheat oven to 425ºF.

• On a large baking sheet, combine the potatoes with 1 tbsp olive oil and salt + pepper. Roast for 15 minutes.

• Combine the 1 tbsp olive oil, honey, garlic, parsley, thyme, oregano, cayenne, basil and lemon zest in a bowl. After 15 minutes, add the salmon to center of the potato pan & run the spice mixture on salmon (there may be some extra).

• Add the asparagus to the pan and toss with the potatoes. Top the asparagus and potatoes with parmesan.

• Scatter lemon slices all around the pan and on the salmon.

• Put in oven and roast for 10-20 minutes, or until salmon is cooked until as desired.

• Serve the potatoes + asparagus with the basil chimichurri.

Basil Chimichurri

• Combine all ingredients in a blender/food processor and pulse until combined and pesto like. Pour into a bowl. Enjoy!

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NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.