Baked Salmon, New Potatoes and Spring Asparagus
Enjoy this delicious spring dinner of a baked salmon platter with new potatoes and spring asparagus. This is served cold or at room temperature. The salmon is baked with a delicious marinade on top and then served together with the vegetables drizzled with a vinaigrette. This spring recipe is always a hit with my family! This recipe makes a healthy and delicious addition to your meal planning for the week.
* 1 Fresh salmon portion, (I used Canadian Atlantic salmon) big enough to feed 4(I used a 0.033kg salmon portion in the photos)
* 2 Lbs new potatoes, scrubbed clean and partially peeled
* 1.5-2Lbs asparagus, washed, with the tough, fibrous ends snapped off
* Zest of 2 lemons
* 1/8 cup olive oil
* 1/8 cup Dijon mustard
* 2 cloves minced garlic
* 1 tsp salt
* 1/2 freshly ground pepper
* 1/4 cup white wine vinegar
* 1 tsp Dijon mustard
* 1/2 cup olive oil
* Salt and pepper to taste
Prepare the marinade by whisking all the marinade ingredients together.
Line a cookie sheet with nonstick aluminum foil. Place salmon on top and spread the marinade over the salmon.
Let the marinade sit on top of the salmon for 15 minutes and then bake in the middle of the oven at 500 degrees Fahrenheit for 12 – 15 minutes.
After cleaning and partially peeling the potatoes, steam them for about 20 minutes until soft, but not so soft that they fall apart when you poke them with a fork. Set aside to cool at room temperature.
After washing the asparagus and snapping off the tough end portions, steam them until tender, about 10-15 minutes. Set the asparagus aside on a plate to cool at room temperature.
Once the salmon and vegetables have cooled(about 30 minutes), arrange on a platter and place in the refrigerator until you are ready to eat.
Whisk all the vinaigrette ingredients together and set aside until you are ready to eat. When you are ready to eat, whisk the vinaigrette again and pour over the potatoes, asparagus and salmon(pour most of it over the vegetables). Enjoy!
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