Grilled Salmon with Roasted Asparagus and Potatoes
Yukon Golds are great here because they get crispy on the outside but completely creamy on the inside. A brush stroke or two of balsamic glaze provides a rich color and a sweet finish to the roasted salmon.
Ingredients
- 3 tablespoons Extra-virgin olive oil
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons Minced garlic
- 1 ¼ pounds Yukon Gold potatoes cut into 1-inch pieces
- 1 teaspoon Salt divided
- ¾ teaspoon Ground pepper divided
- 1 pound Asparagus trimmed
- 4 5 ounce Skinless salmon fillets (preferably wild)
- 1 Medium lemon
- 2 tablespoons Balsamic glaze
- ½ teaspoon Whole-grain mustard
Instructions
- Preheat oven to 425 degrees F.
- Stir together oil, rosemary and garlic in a small bowl. Place potatoes in a large bowl and toss with 1 tablespoon of the oil mixture and 1/2 teaspoon each salt and pepper. Arrange the potatoes in an even layer on a large rimmed baking sheet. Roast until lightly browned and tender, about 20 minutes. Push the potatoes to one end of the pan.
- Place asparagus in the large bowl and toss with 1 tablespoon of the oil mixture, 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange the asparagus on other end of the baking sheet. Roast until the asparagus is bright green, about 3 minutes. Push the vegetables to either end of the pan, leaving space in the center.
- Brush salmon with the remaining 1 tablespoon oil mixture and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Place the salmon in the center of the pan. Thinly slice half the lemon and tuck the slices around the salmon and vegetables. Roast for 5 minutes more. Cut the remaining lemon half into wedges.
- Whisk balsamic glaze and mustard in a small bowl. Brush 1 tablespoon of the mixture on the salmon. Continue roasting until the salmon is just cooked through and the vegetables are tender, about 5 minutes. Drizzle the vegetables with the remaining sauce. Serve with the lemon wedges.