Wild Salmon with Thin, Roasted Potatoes and Asparagus - Natures Fare

Wild Salmon with Thin, Roasted Potatoes and Asparagus

May 2018 - Lunch & Dinner

Wild Salmon with Thin, Roasted Potatoes and Asparagus

This recipe is part of Alexa’s Spring Cleanse Challenge Meal Plan. Take the challenge! 

Directions

Salmon 

  1. Heat BBQ to medium heat. Liberally sprinkle salmon with salt and pepper. Use more than you might think!
  2. Grill salmon for 3-4 minutes per side depending on thickness.
  3. Remove from grill and let sit.

Potatoes

  1. Preheat oven to 375°F.
  2. Thinly slice potatoes – about ¼ cm. Make sure they are quite thin as they will be almost crispy when cooked.
  3. Toss with olive oil, salt, and pepper. Add rosemary or thyme if you want more herby flavour.
  4. Arrange on a baking sheet. Bake until potatoes are cooked and just starting to get crispy. Start checking at 15 minutes although they will most likely take longer.

Asparagus

  • Wash and trim woody ends from asparagus.
  • Toss with olive oil and salt and pepper.
  • Place in aluminum foil and BBQ. Cooking time will vary based on thickness of asparagus.
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