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3 tablespoons extra-virgin olive oil
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1 tablespoon chopped fresh rosemary
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2 teaspoons minced garlic
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1 ¼ pounds Yukon Gold potatoes, cut into 1-inch pieces
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1 teaspoon salt, divided
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¾ teaspoon ground pepper, divided
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1 pound asparagus, trimmed
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4 (5 ounce) skinless salmon fillets, preferably wild
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1 medium lemon
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2 tablespoons balsamic glaze
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½ teaspoon whole-grain mustard
Rosemary Roasted Salmon with Asparagus
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.
Nutrition Information
227
Calories
39g
Carbohydrates
28g
Protein
412mg
Potassium
6g
Fiber
1g
Sugar
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