One-Pan Roasted Salmon, Potatoes, and Asparagus

Ingredients

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Asparagus

  Raw

  8 spear, medium or 128g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Balsamic vinegar

  1 tbsp or 16g

• Atlantic salmon

  Fish, wild, raw

  8 oz or 227g

• Basil

  Fresh

  2 tbsp, chopped or 5g

Directions

1. Preheat the oven to 425°F.
2. Toss the quartered potatoes and half of the olive oil in an ovenproof dish. Roast for 20 minutes until they start to brown.
3. Add the trimmed and halved asparagus to the potatoes and return to the oven for another 15 minutes.
4. Add the cherry tomatoes and balsamic vinegar, then nestle the salmon among the vegetables.
5. Drizzle with the remaining olive oil and return to the oven for a final 10-15 minutes until the salmon is cooked through.
6. Garnish with fresh basil leaves and serve.

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