2 lb new potato (905 g), small red and yellow potatoes
2 tablespoons olive oil
4 tablespoons lemon juice
4 cloves garlic, minced
2 tablespoons fresh thyme
salt, to taste
pepper, to taste
2 tablespoons honey
2 teaspoons ginger, chopped
2 salmon fillets
1 lb asparagus (455 g), 1 bunch
1 slice lemon, sliced
4 sprigs fresh thyme
Special Equipment
aluminum foil
nonstick vegetable oil cooking spray
Nutrition Info
Calories 945
Fat 30g
Carbs 130g
Fiber 15g
Sugar 31g
Protein 42g
How to Make It
1. Step
Preheat the oven to 400°F (200°C).
2. Step
Cover a sheet pan with aluminum foil and spray with nonstick cooking spray.
3. Step
Spread out your potatoes on the pan and drizzle with 1 Tbsp. olive oil and 1 Tbsp. lemon juice. Season with salt and pepper and sprinkle ½ Tbsp. thyme, and 1 clove minced garlic over the potatoes.
4. Step
Bake for 15 minutes, flip, then bake for another 10 minutes.
5. Step
In the meantime, create your salmon glaze. Combine 2 Tbsp. lemon juice, 2 Tbsp. honey, 2 tsp ginger, 2 cloves minced garlic, and 1 Tbsp. thyme. Set aside.
6. Step
Take the potatoes out of the oven and push them to the top or side of your pan. (Don’t cramp them — Make sure to still space them out a bit.)
7. Step
Place your salmon fillets on the pan. Season both sides with salt and pepper and brush on the glaze onto both sides, then top with lemon slices and sprigs of thyme.
8. Step
Place your asparagus on the pan and top with 1 Tbsp. olive oil, 1 Tbsp. lemon juice, salt and pepper, 1 clove minced garlic, and ½ Tbsp. of thyme.
9. Step
Bake for 8-10 minutes. (The salmon should flake easily with a fork when it’s ready.)
