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Rosemary Roasted Salmon with Asparagus & Potatoes

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Rosemary Roasted Salmon with Asparagus & Potatoes
Rating: 4.5 stars
Yukon Golds are great here because they get crispy on the outside but completely creamy on the inside. A brush stroke or two of balsamic glaze provides a rich color and a sweet finish to the roasted salmon.
active:
20 mins
total:
30 mins
Servings:
4
Rosemary Roasted Salmon with Asparagus & Potatoes

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F.

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  • Stir together oil, rosemary and garlic in a small bowl. Place potatoes in a large bowl and toss with 1 tablespoon of the oil mixture and 1/2 teaspoon each salt and pepper. Arrange the potatoes in an even layer on a large rimmed baking sheet. Roast until lightly browned and tender, about 20 minutes. Push the potatoes to one end of the pan.

  • Place asparagus in the large bowl and toss with 1 tablespoon of the oil mixture, 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange the asparagus on other end of the baking sheet. Roast until the asparagus is bright green, about 3 minutes. Push the vegetables to either end of the pan, leaving space in the center.

  • Brush salmon with the remaining 1 tablespoon oil mixture and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Place the salmon in the center of the pan. Thinly slice half the lemon and tuck the slices around the salmon and vegetables. Roast for 5 minutes more. Cut the remaining lemon half into wedges.

  • Whisk balsamic glaze and mustard in a small bowl. Brush 1 tablespoon of the mixture on the salmon. Continue roasting until the salmon is just cooked through and the vegetables are tender, about 5 minutes. Drizzle the vegetables with the remaining sauce. Serve with the lemon wedges.

Nutrition Facts

Serving Size:
4 oz. salmon, 2 oz. asparagus & 2/3 cup potatoes
Per Serving:
400 calories; protein 32.5g; carbohydrates 34.1g; dietary fiber 4.4g; sugars 6.3g; fat 15.9g; saturated fat 2.8g; cholesterol 66.3mg; vitamin a iu 679.1IU; vitamin c 18.2mg; folate 49.2mcg; calcium 183.5mg; iron 3.6mg; magnesium 51.1mg; potassium 682.7mg; sodium 711mg.
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 06/29/2022
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© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 06/29/2022

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Rosemary Roasted Salmon with Asparagus & Potatoes
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