Salmon with Potatoes, Asparagus and Lemon-Dill Caper Sauce-adapted from Perfect One-Dish Dinners by Pam Anderson
Total Time 45 Minutes
- 2 1/2-3 pounds salmon filets
- 5 tablespoons canola oil, divided
- Salt and black pepper, to taste
- 2 pounds baby red potatoes, quartered
- 2 bunches asparagus, trimmed
- 1/8 cup chopped parsley
- 1/8 cup dill weed
- 1/4 cup capers plus 2 teaspoons caper juice
- 2 green onions, sliced
- 1 teaspoon lemon juice
- 6 tablespoons canola oil
Coat salmon filets with two tablespoons canola oil and a generous sprinkling of salt and pepper, and place on a foil lined baking sheet. Toss potatoes with another tow tablespoons canola oil and sprinkling of salt and pepper and set on another baking sheet. Toss asparagus with remaining one tablespoon canola oil, salt and pepper and set aside.
Adjust oven racks to lowest and upper-middle positions. Place potatoes on bottom rack and salmon on top rack of a cold oven, then preheat to 400 degrees. Roast until salmon is opaque, about 25 minutes, and potatoes are golden brown, about 30 minutes.
Transfer salmon to a plate, and add asparagus to the original salmon sheet and cook about 5 to 8 minutes.
Meanwhile, mix parsley, dill, capers, juice, green onion and remaining canola oil in a small bowl. Serve over salmon.