Directions
- 1Coat the baby Yukon Golds in olive oil, salt, and freshly ground pepper.
- 2Dump the coated potatoes onto a preheated sheet pan that has been in a 400°F oven for about 20 minutes.
- 3Place the potatoes in the oven to cook for about 40 minutes total.
- 4While the potatoes cook, prep the asparagus by tossing with olive oil, kosher salt, and freshly ground pepper.
- 5Prepare a quick sauce for the salmon by combining crushed garlic, the juice of one lemon, one teaspoon of Dijon mustard, a good glug of olive oil, some kosher salt, and freshly ground pepper.
- 6Generously coat the salmon fillets with the prepared vinaigrette.
- 7Scoot the potatoes to one side of the sheet pan.
- 8Arrange the salmon and asparagus side by side on the sheet pan.
- 9Return the sheet pan to the oven and cook until the salmon registers 125°F at its thickest point (approximately 15 minutes).
Ingredients
- baby Yukon Golds
- olive oil
- salt
- freshly ground pepper
- asparagus
- kosher salt
- crushed garlic
- 1 lemon, juiced
- 1 tsp Dijon mustard
- salmon fillets
Equipment
sheet panoven
Tips
- Generously coat salmon fillets in vinaigrette.
- Cook salmon until it registers 125°F at its thickest point.
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