Leftovers > Seafood > Salmon & Roast Asparagus >
Salmon & Roast Asparagus
3-1/2 C (28 oz.) leftover new potatoes, halved
4 TBS olive oil
16 asparagus spears, bases trimmed & spears halved
1 C ripe cherry tomatoes
2 TBS balsamic vinegar
4 salmon fillets (about 5 ounces each)
Basil leaves (for garnish)
Preheat oven to 400-degrees F. Toss halved new potatoes with 2 tablespoons of olive oil in a baking dish. Place in oven and roast for about twenty minutes, or until potatoes just begin to brown. Remove from oven; toss asparagus with roasted potatoes. Return to oven and roast for about fifteen minutes. Add cherry tomatoes and balsamic vinegar; place salmon filets in the middle of the vegetables. Drizzle remaining olive oil over the top; bake for another twelve minutes, or until the salmon is just cooked through. Remove from oven; scatter basil leaves on top. Serve.
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