Honey Dill Salmon
with Roasted Asparagus and Fingerling Potatoes
| 2 | 6 oz. pieces of fresh salmon |
|---|---|
| 10 oz. | fingerling or new potatoes |
| 6 oz. | fresh asparagus |
| olive oil | |
| sea salt | |
| fresh ground pepper |
Pre-heat oven to 375°F.
Cut fingerling potatoes in half lengthwise, toss thoroughly in a tablespoon of olive oil as well as sea salt and fresh ground pepper to taste. Place onto a baking sheet in one even layer and place in oven for 15-17 minutes or until golden brown and fork tender.
Pre-heat medium-sized, non-stick frying pan to medium-high heat.
Once hot, add one tablespoon of olive oil to pan. Season salmon fillets with sea salt and pepper to taste. Place salmon fillets into pan skin side up, sear for 45 seconds to a minute until salmon is golden brown, flip and repeat. If you are using an oven-safe pan, you can place the pan in the oven or transfer fillets to a baking sheet. Cook for 7-10 minutes until salmon is firm to the touch but still has a little give when pressed with tongs or a finger.
Trim woody ends off fresh asparagus, toss lightly in olive oil, sea salt and fresh ground pepper. Place onto baking tray and cook for 5-7 minutes.
Remove salmon, potatoes, asparagus from oven and test for to make sure everything is cooked properly. Plate to your liking and enjoy!
| 2 cloves | fresh garlic |
|---|---|
| 3 Tbsp. | grainy Dijon mustard |
| 3 Tbsp. | honey |
| 1 Tbsp. | fresh dill |
| 1 tsp. | grated fresh ginger |
| 1/2 tsp. | grated lemon zest |
| 1 Tbsp. | fresh-squeezed lemon juice about 1/2 a lemon's worth |
| sea salt | |
| fresh ground pepper |
Put a small sauce pan on medium high heat.
Place garlic, Dijon mustard and honey into pan, mix and bring to heat. Once hot, add fresh dill, fresh ginger, lemon zest, sea salt and fresh ground pepper to taste and finish with fresh-squeezed lemon juice.
