Salmon with Lemon-Dressed
Vegetables
SERVES 4 PREP 10 MIN COOK 20 MIN
3 tablespoons extra-virgin olive oil
½ pound small red-skinned
potatoes (about 6), quartered
lengthwise
2 cups white mushrooms (about
5 ounces), halved
Salt and pepper
½ bunch asparagus, cut crosswise
into thirds (about 2 cups)
Four 6-ounce salmon fillets with skin
2 tablespoons chopped flat-leaf
parsley
1 clove garlic, finely chopped
Grated peel and juice of ½ lemon
1. Preheat the oven to 425°. In a
large, ovenproof skillet, heat
1½ tablespoons olive oil over
medium-high heat. Add the potatoes
and mushrooms, season with salt
and pepper and cook, stirring
occasionally, until lightly browned,
about 5 minutes. Transfer to the
oven and roast for 10 minutes. Stir in
the asparagus and roast in the oven
until the asparagus is crisp-tender,
2 to 3 minutes.
2. Meanwhile, rub the salmon all
over with 1 tablespoon olive oil and
season with salt and pepper. Arrange
the salmon, skin side down, on a
foil-lined baking sheet; roast until
opaque in the center, about
10 minutes.
3. In a small bowl, whisk together
the parsley, garlic, lemon peel,
lemon juice and remaining
1½ teaspoons olive oil; season
with salt and pepper. Toss with the
roasted vegetables and serve with
the salmon.
GLAZE the salmon with warmed honey
mixed with a pinch of ground coriander
as it comes out of the oven.
SWAP IN yukon gold potatoes for the
red potatoes to add a nice buttery color.
FILL a frittata, quiche or omelet with the
vegetable mixture (sans dressing).
