ORANGE-GINGER SALMON
INGREDIENTS
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– 2 – 6-ounce salmon fillets
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– 2/3 pound asparagus, woody ends removed
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– 2 medium red potatoes, cut into ⅛-inch slices
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– 1 medium blood orange, cut into 1/4-inch slices
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– 1/4 cup orange juice
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– 2 tablespoons olive oil
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– 2 teaspoons fresh ginger, minced
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– 1 tablespoon Dijon mustard
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– 1/2 teaspoon kosher salt
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– 1/4 teaspoon black pepper
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– Salt and pepper, to taste
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