If you have never roasted vegetables before, you are in for a real surprise, as this is one of the easiest cooking methods you’ll ever find. The sequence of cooking is the most important thing to remember. Different foods take different amounts of time to cook at high roasting temperatures.

Potatoes are very dense, so they will take longer to cook than the more delicate salmon and asparagus. But this is really easy to manage, since you will be cooking everything on the same baking sheet.

After you have spread your potatoes out and given them a head start on cooking, scoot them over and add the asparagus. Finally, add the salmon. Be careful – fish cooks VERY quickly. When it has turned a blush pink and flakes easily with a fork, it is done.

 

INGREDIENTS

1 pound (450 g) small new potatoes, scrubbed clean and halved

2 Tbsp. olive oil

1/2 teaspoon salt

1/2 pound (225 g) medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces

1 Tbsp. chopped fresh dill

1 strip of lemon zest

1 small garlic clove, coarsely chopped

Freshly ground pepper

1 1/2 pounds (680 g) of salmon fillets or salmon steaks cut about 1-inch thick

1 lemon, cut into large wedges

 

DIRECTIONS

Roast the potatoes: Preheat oven to 400°F (205°C). In a sheet pan, or a large, shallow roasting pan (not glass, as it might break in an oven that hot) toss the potatoes with olive oil and sprinkle all over with salt.

Place the potatoes cut side down in the roasting pan and cook for 10-12 minutes, until the potatoes begin to brown on the bottom.

Turn the potatoes over and roast another 10 minutes until browned on top. Remove the roasting pan from the oven.

Toss asparagus with dill, zest, garlic, salt, olive oil, and mix with potatoes:In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, about 1/2 teaspoon of salt and a little olive oil. Add the asparagus mixture to the potatoes and stir to combine.

Make room for salmon fillets in the pan, and roast:Push the vegetables to the side of the dish to make room for the salmon. If you are using fillets, put them skin side down. Salt the salmon well and return the baking dish to the oven.

Roast the salmon and asparagus for 10 minutes, or until the fish is just cooked through.

 

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Quick Tip: Spray your baking sheet (even if you cover it with foil) with cooking spray to keep the fish from sticking to it.

Thanks to Elise Bauer at Simply Recipes for this tasty recipe!