Salmon with Asparagus (Print Version)
# Ingredients:
→ Main Items
01 -
1 pound asparagus with trimmed ends
02 -
2 pounds baby potatoes (gold or red), cut into quarters
03 -
4 fillets of salmon
→ Seasonings
04 -
1 teaspoon garlic powder
05 -
Salt and pepper as needed
06 -
2 1/2 teaspoons of Italian herb mix, split up
→ For the Honey Mustard Glaze
07 -
2 tablespoons of liquid butter
08 -
1 teaspoon Dijon mustard
09 -
2 tablespoons of honey
→ Additional Items
10 -
Half a lemon, thinly sliced
11 -
3 tablespoons olive oil (use in parts)
# Instructions:
01 -
Set your oven to 400°F. Toss the potato chunks with 2 tablespoons olive oil, garlic powder, salt, pepper, and 2 teaspoons of the Italian herb blend. Lay them out in a single layer on a big baking tray, then bake them for 10 minutes
02 -
Combine butter, honey, Dijon mustard, and 1/2 teaspoon of the Italian seasoning in a small bowl. Add the salmon fillets to the tray with the potatoes and smother the fillets with this buttery mixture
03 -
Slip the asparagus onto the tray, drizzle them with the last bit of olive oil, and sprinkle on some salt and pepper. Put your lemon slices between the spears for extra flavor
04 -
Pop the pan back into the oven for another 15 minutes, or until the potatoes are soft, the asparagus looks vibrant green, and the salmon flakes apart easily with a fork
# Notes:
01 -
Whip up Italian seasoning at home by mixing equal parts of dried parsley, thyme, basil, and oregano
02 -
Swap out the Italian herbs for Ranch seasoning if you want to make it more fun for kids
03 -
Any leftovers can last up to 3 days if you stash them in the fridge