Salmon, asparagus and potato sheet pan dish

 1 lb fingerling potatoes, halved (or Yukon golds or halved white/red baby potatoes)

2 Tbsp olive oil

1 1/2 tsp salt, divided

1/2 tsp cracked black pepper, divided

4 ( 6 oz) skinless salmon fillets

2 1/2 Tbsp minced garlic, divided

2 Tbsp fresh chopped parsley

1/3 cu freshly squeezed lemon juice

1/2 cup melted unsalted butter

3 bunches asparagus, (18 spears, woody ends removed)

1/4 cup low-sodium chicken broth

1 lemon sliced to garnish

 

Heat oven to 400 degrees.  On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 Tbsp of garlic, 1/2 tsp salt, and 1/4 tsp pepper.  Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown.

Push potatoes to one side of the sheet pan and arrange salmon down the centre.  Rub salmon evenly with 1 1/2 bsp of the minced garlic and 2 Tbsp of parsley.  Add the asparagus to the other side of the pan.

Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus.  Season everything with the remaining salt and pepper.

Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Optional: broil in the last 2 minutes for charred edges.

Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the chicken stock. Serve with the salmon, veggies and lemon slices.