This recipe is the perfect mix of easy and elegant. Perfect for a small dinner party and entertaining yet casual enough so guests won’t think you’re too stuffy or pretentious. I love recipes like this.
Roast Salmon with Potatoes, Asparagus and Lemon-Dill-Caper drizzle
1 whole side (about 2 ½ to 3 pounds) salmon
5 tablespoons pure olive oil, divided
Salt and ground black pepper
2 pounds fingerling potatoes or new red potatoes, halved
2 pounds asparagus, tough ends snapped off
6 tablespoons extra virgin olive oil
¼ cup each parsley and dill leaves, chopped coarse, plus extra sprigs for garnish
¼ cup caper
2 teaspoons caper juice
3 medium scallions, sliced thin
1-1/2 teaspoon finely grated lemon zest; remaining lemon cut into wedges for the platter
Set salmon on a large rimmed baking sheet; coat both sides with 2 tablespoons of the olive oil and a generous sprinkling of salt and pepper. Toss potatoes with another 2 tablespoons of olive oil and a generous sprinkling of salt and pepper; place, cut side down, on a second rimmed baking sheet. Toss asparagus with remaining tablespoon of oil and a generous sprinkling of salt and pepper.
Adjust oven racks to lowest and upper-middle position. Place potatoes on bottom rack and salmon on upper rack of cold oven, then heat oven to 400ºF. Roast until salmon is just opaque throughout, about 25 minutes, and potatoes are golden brown, about 30 minutes. Transfer salmon to a large platter; add asparagus to salmon roasting pan; continue to roast, along with potatoes, until bright green and just tender, 5 to 8 minutes, depending on thickness. Meanwhile, mix extra virgin olive oil, parsley, dill, capers and juice, scallions and lemon zest in a small bowl; set aside.
To serve, spoon dill mixture over salmon, garnishing platter with parsley, dill sprigs, and lemon wedges. Arrange potatoes and asparagus on platter with salmon. Serve immediately.