Roasted Salmon Potato Tomato and Asparagus
Roasted Salmon Potato Tomato and Asparagus is a one pan dinner that is easy, delicious and healthy. Layers of vegetables surround a perfectly seasoned and roasted piece of Fresh Wild Salmon. This dish is Gluten Free, Dairy Free, Nut Free, Paleo and Whole30 friendly.
Servings: 4
Ingredients
Salmon:
- 1/2 pound Fresh Wild Salmon
- 1 lime 1
- Pinch sea salt
- 1/8 teaspoon ground black pepper
Vegetables:
- 1 1/2 pounds of fingerling potato medley or plain, cut in half and cubed
- 1/2 teaspoon dried Italian Seasoning
- 8 asparagus spears trimmed and halved
- 2 tbsp olive oil divided
- 2 handfuls cherry tomatoes cut in halves
- 1 tbsp balsamic vinegar
- handful basil leaves
Instructions
- Heat oven to 400°.
- Grease a 13 x 9” with coconut oil for easy clean up.
- Place salmon on plate, top with juice salt and pepper and set aside.
- Cut potatoes in half and cube, toss with 1 tbsp of olive oil and Italian seasoning. Spread in baking pan and bake for 20 minutes.
- Toss the asparagus in with the potatoes, pushing vegetables to the perimeter of pan leaving space in center of pan open. Return to the oven for 15 mins.
- Toss the cherry tomatoes and balsamic vinegar together in a small bowl. Set aside.
- Place salmon in center of pan and toss tomatoes along perimeter with potatoes and asparagus. Drizzle with the remaining oil over vegetables and return to the oven for a final 10-15 minutes, or until the salmon is cooked.
- Scatter over the basil leaves and serve everything scooped straight from the dish.