Weeknight Salmon Dinner

🥘 Ingredients

• baby yukon gold potatoes
• olive oil
• salt
• pepper
• asparagus
• garlic 1 clove
• lemon 1
• dijon mustard 1 tsp
• salmon fillets
• fresh parsley

1. 1

   Start by halving some baby yukon gold potatoes , placing them in a bowl and coating them with olive oil . Season with salt and pepper , and mix to combine. Place on a preheated baking sheet that has been in a 400°F oven for about 20 minutes. Make sure all the potatoes are slice side down and cook for 25 minutes . While the potatoes are cooking, cut the ends off of a bunch of asparagus , place in a bowl and toss with olive oil, salt, and pepper.

Vinaigrette

1. 1

   In a small bowl combine garlic , the juice of lemon , dijon mustard , a good glug of olive oil, salt, and pepper. Mix to combine.

Assemble

1. 1

   Generously coat your fish with your vinaigrette mixture. Remove the pan with the potatoes from the oven and use a spatula to mix them up, but keep them on the pan, and push them to one side. In the middle of the pan place your salmon fillets , and on the other side place your asparagus. Place back in the oven for 12 minutes or until the salmon reaches an internal temperature of 125°F. Top the salmon with some chives or fresh parsley .