roasted salmon with herbed potatoes and asparagus

How To Make roasted salmon with herbed potatoes and asparagus

• 1

  Preheat oven to 425 degrees F. Add oil, herbs, mustard, lemon zest, lemon juice, salt, and pepper to a bowl.
• 2

  Whisk until well combined.
• 3

  Toss potatoes with 2 Tbsp of herbed oil mixture.
• 4

  Spread out on a rimmed baking sheet lined with parchment paper. Roast for 20 minutes.
• 5

  Brush 2 Tbsp of the herbed oil mixture over the salmon. Push potatoes to the edges of the baking sheet. Center salmon in the middle. Roast for 10 minutes.
• 6

  Toss asparagus with the remaining herbed oil mixture.
• 7

  Arrange along side of the potatoes.
• 8

  Roast for an additional 10 minutes or until potatoes are fork tender and fish flakes easily with a fork.
• 9

  For the caper aioli, whisk egg yolks with lemon juice, water, and garlic in a small nonreactive bowl.
• 10

  Set the bowl over a saucepan of simmering water. Do not let the bottom of the bowl touch the water.
• 11

  Cook, whisking constantly, for 2-4 minutes or until thickened.
• 12

  Remove bowl from heat and cool for 10 minutes. Gradually drizzle oil into the yolk mixture whisking vigorously until smooth and thick.
• 13

  Stir in capers.
• 14

  Plate salmon, potatoes, and asparagus. Serve the sauce on the side and drizzle when serving.
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