Main dishes
Alaska-Inspired Salmon Bake
Salmon roasts with baby potatoes and asparagus, finished with fresh dill and lemon wedges.
Serves 4
Directions
Heat the oven to 425°F and line a sheet pan with parchment. Cut the potatoes into pieces about 1 inch across.
Toss with half the oil and half the salt and pepper. Spread cut-side down and roast for 20 to 25 minutes, until almost tender.
Pat the salmon dry. Coat it and the asparagus with the remaining oil, salt, pepper, and minced garlic.
Turn the potatoes and add the salmon and asparagus in one layer. Roast for 10 to 15 minutes, until the salmon reaches 145°F.
Transfer finished components to a platter while the rest cook. The potatoes and asparagus should be tender when pierced.
Sprinkle with fresh dill and serve with the lemon wedges.
