Who says cooking seafood has to be complicated? This genius recipe, from our class One-Dish Meals Made New with Pam Anderson, uses only a few pieces of cookware and bakes the salmon and sides together for complete meal with remarkably little hassle!
Quick-Roasted Salmon with Potatoes, Asparagus and Capers
Yield: 4 servings
- 4 salmon fillets
- 3 tablespoons pure olive oil
- Kosher salt and freshly ground pepper
- 1 pound fingerling potatoes or red new potatoes, halved
- 1 bunch asparagus, tough ends snapped off
- 3 tablespoons extra-virgin olive oil
- 1 ½ tablespoons coarsely chopped fresh parsley leaves, plus sprigs for garnish
- 1 ½ tablespoons chopped fresh dill leaves, plus sprigs for garnish
- 2 tablespoons capers
- 1 teaspoon caper juice
- 2 small scallions, thinly sliced
- 1 ½ teaspoons finely grated lemon zest
- Lemon wedges, for serving
1. Set the salmon filets on one half of a large rimmed baking sheet. Coat both sides with one tablespoon of the olive oil and season with salt and pepper.
2. Toss the potatoes with another tablespoon of the olive oil and sprinkle with salt and pepper. Place the potatoes, cut side down, on the other half of the baking sheet.
3. Set the baking sheet on the bottom oven rack and then turn the oven to 400 F. Roast for 15-18 minutes, until the salmon is opaque throughout.
4. As the salmon cooks, toss the asparagus with the remaining tablespoon of olive oil and sprinkle with salt and pepper. Set aside.
5. In a small bowl, mix the extra-virgin olive oil, chopped parsley and dill, capers and juice, scallions and lemon zest. Set this drizzle mixture aside.
6. Remove the pan from the oven and transfer the salmon to a small platter and set aside. Add the asparagus to the pan and roast five to 10 minutes more, until the asparagus is bright green and the potatoes are golden.
7. Spoon the drizzle mixture over the salmon. Arrange the potatoes and asparagus on the platter. Garnish with parsley, dill sprigs, lemon wedges and serve.