Sheet-Pan Salmon with Crispy Potatoes and Asparagus

Ingredients

• 1 piece salmon fillet, about 150 g, skin on
• 250 g baby potatoes
• 150 g asparagus, trimmed
• 2 tbsp olive oil
• 1 piece lemon, zest and juice
• 2 cloves garlic, minced
• 2 tbsp fresh dill, chopped
• 1 tbsp dijon mustard, gluten-free
• ½ tsp salt
• ¼ tsp black pepper

Method

1. Toss the potatoes with 1 tbsp olive oil and half the salt.
   
2. Roast at 425°F until golden and tender.30 min timer
   
3. Stir the rest of the oil with lemon juice, garlic, mustard, dill, salt and pepper.
   
4. Push the potatoes aside, add the asparagus, then lay the salmon on top.
   
5. Spoon half the sauce over the salmon and roast until the salmon flakes at 145°F.12 min timer
   
6. Rest briefly, then serve with the rest of the sauce and lemon zest.