Roasted Salmon With Herbed Potatoes And Asparagus Recipe

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Roasted Salmon with Herbed Potatoes and Asparagus

Natasha Preston

By
@Natasha_Preston

Having company?? Serves your guests this dish and they'll be wanting more!
The caper aioli can be used on sandwiches and lasts up to 3 days in the fridge.


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Rating:

Serves:

4-6

Prep:

30 Min

Cook:

45 Min

Method:

Convection Oven

Ingredients

1/4 c
canola oil
1/4 c
mixed fresh herbs chives, parsley, basil and tarragon
1 Tbsp
each dijon mustard, grated lemon zest and lemon juice
pinch
salt and pepper
1 1/2 lb
baby potatoes halved
1 1/2 lb
salmon, skinless filet
1 bag(s)
frozen asparagus spears
3
egg yolks
3 Tbsp
each lemon juice and water
1 clove
garlic minced
1/4 c
canola oil
2 Tbsp
finely chopped capers

Directions Step-By-Step

1
Preheat oven to 425. Whisk oil with herbs, mustard, lemon zest, lemon juice, salt and pepper until well combined. Toss potatoes with 2 Tablespoons of oil mixture. Spread out on rimmed baking sheet lined with parchment paper. Roast for 20 mins.
2
Brush 2 Tablespoons of oil mixture over salmon. Push potatoes to edges of baking sheet. Center salmon in middle. Roast for 10 mins.
3
Toss asparagus with remaining oil mixture arrange along side of potatoes. Roast for an additional 10 mins or until potatoes are fork tender and fish flakes easily with a fork
4
Caper aioli: Whisk egg yolks with lemon juice, water and garlic in a small non reactive bowl. Set bowl over a saucepan of simmering water(do not let the bottom of the bowl touch the water)Cook whisking constantly for 1-2 mins or till thickened. Remove bowl from heat cool 10 mins.
5
Gradually drizzle oil into yolk mixture whisking vigorously until smooth and thick. Stir in capers.
Plate salmon, potatoes and asparagus and serve the sauce on the side.

About this Recipe

Course/Dish: Fish, Other Main Dishes
Main Ingredient: Fish
Regional Style: Canadian