Adapted Recipe & Photo from tieghan gerard at Half Baked Harvest
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
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
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.
Combine all ingredients in a blender/food processor and pulse until combined and pesto like. Pour into a bowl. Enjoy!
NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.