Spring Has Sprung Salmon With Asparagus |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Green asparagus, pink salmon, creamy new potatoes, bright orange bell peppers. Spring doesn't get any better than this! Ingredients:
6 new potatoes, washed and thinly sliced |
1 bunch asparagus, trimmed and cut into two inch pieces |
2 tablespoons olive oil |
salt |
4 (6 ounce) salmon fillets |
4 tablespoons orange juice |
1 teaspoon grated orange zest |
2 teaspoons honey |
2 teaspoons white wine vinegar |
1/2 chopped orange bell pepper |
fresh ground black pepper |
Directions:
1. Pre-heat the oven to 425 degrees.
2. In a skillet, toss the potatoes, asparagus, oil and salt.
3. Place in the oven and roast for about 15 minutes.
4. Meanwhile, in a single layer on a nonstick baking sheet or large ovenproof skillet, arrange the salmon in single layer.
5. Sprinkle the salmon with the salt.
6. Place the pan in the oven and roast for 10 minutes or until done.
7. In small bowl, stir together the orange juice, orange zest, honey, vinegar and orange bell pepper.
8. Season with salt and pepper.
9. Place salmon and vegetables on a plate and top the salmon with the relish.
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