Ingredients:

  • 60 ml (1/4 cup) Extra virgin olive oil
  • 15 g (3 tbsp) Fresh parsley, finely minced
  • 10 g (2 tbsp) Fresh dill, chopped
  • 3 cloves Garlic, grated or smashed into a paste
  • 5 g (1 tsp) Lemon zest
  • 5 g (1 tsp) Kosher salt
  • 2 g (1/2 tsp) Cracked black pepper
  • 4 (170g / 6oz) Salmon fillets, skin-on
  • 450 g (1 lb) Baby potatoes, halved
  • 250 g (1/2 lb) Asparagus spears, trimmed
  • 1 Lemon, sliced into rounds

Instructions:

  1. Preheat your oven to 425°F (220°C). Place an empty large rimmed baking sheet inside the oven to preheat. In a small mixing bowl, whisk together the extra virgin olive oil, minced parsley, chopped dill, garlic paste, lemon zest, salt, and pepper.
  2. Toss the halved baby potatoes with one tablespoon of the herb oil mixture. Carefully remove the hot baking sheet from the oven, line with parchment paper, and spread the potatoes cut-side down. Roast for 10 minutes.
  3. Remove the tray and push the potatoes to the edges. Place the salmon fillets and asparagus spears in the center. Slather the remaining herb paste generously over the salmon and toss the asparagus to coat. Top each salmon fillet with lemon rounds.
  4. Return the tray to the oven and roast for 8–12 minutes. The salmon is done when it is opaque and flakes easily with a fork, and the asparagus is tender-crisp with charred tips. Allow to rest for 2 minutes before serving.