Ingredients
Scale
- 1 Salmon filet
- 4 baby gourmet Yukon potatoes
- 6 asparagus spears
- 2 tbsp. salted butter
- 2 tsp. minced garlic
- 1 lemon
- 1 tsp extra virgin olive oil
- 1/8 c. fresh parsley, chopped
- 1/8 c. parmesan cheese, shredded
- 1/8 c. fresh dill weed, chopped
- Salt
- Pepper
Instructions
- Preheat oven to 350 degrees Fahrenheit on convection bake.
- Fork potatoes on all four sides and place in microwave on a small plate for two minutes.
- Remove potatoes from microwave and slice in half using a cutting board and butcher knife.
- Place potatoes and the asparagus on the baking sheet and sprinkle with salt and pepper.
- Put the butter in a small bowl with the minced garlic and microwave until almost melted.
- Stir the butter mixture together and drizzle the mixture over the potatoes and the asparagus.
- Finley chop the parsley and sprinkle over the potatoes.
- Pat the salmon filet dry and place on the baking sheet with the asparagus and the potatoes.
- Cut the lemon in half and slice three thin slices off of one of the halves.
- Roughly chop the dill weed and set aside.
- Drizzle the extra virgin olive oil over the salmon and then place the dill and lemon slices on top.
- Place the lemon halves upside down on the baking sheet on either sides of the salmon.
- Sprinkle half of the parmesan cheese over the potatoes.
- Place the baking sheet in the oven and bake for 15 minutes.
- Remove from oven once complete and plate.
- Sprinkle the other half of the parmesan cheese over the potatoes and serve.
- Category: One Pan Meal
- Method: Baking
- Cuisine: Mediterranean
