Oven roasted potatoes and wild caught salmon fillets for dinner... to begin, prior to searing your fillets, turn on the oven to 375. Wash and quarter yellow gold potatoes to be roasted in the oven, doused with olive oil and dried herbs. A squeeze of fresh lemon juice is a great substitute for salt. Roast as many potatoes as you need for about 45-50 min. As the end of that time approaches, take a skillet and on high heat sear the fillets in olive oil and spices: garlic powder, red pepper flakes and some lemon or lime juice.
Once seared to blackened, you can turn down the heat and add 2 pats of butter and let simmer while you prepare the asparagus.Wash and cut the asparagus, remove the salmon and in that same skillet add the spears also to be blackened. The potatoes should be finishing up, ladle onto a serving plate, lay on the salmon fillets.
~ Tutti a Tavola!
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