IN THE KIT
12 ozwild salmon
1 ozrosemary/garlic powder/onion powder blend
1 ozfresh parsley
4 ozmaple Dijon sauce
Salt & pepper
Kitchen Items Needed
Baking sheet lined with parchment paper/foil
Preheat oven to 425°F, move the rack to the top third of the oven;
Cut potatoes into thin slices (no need to peel).
In a large bowl, toss potatoes with a drizzle of oil, season with salt, pepper & rosemary herb blend. Carefully spread in an even layer on one side of baking sheet. Roast until bottoms are golden brown, rotating sheet once, 10–15 minutes.
Pat salmon dry with paper towel. Season with salt & pepper.
Add salmon to the other side of baking sheet. Add asparagus to the middle of baking sheet with a drizzle of olive oil, salt & pepper; toss together. Coat the salmon with half of maple Dijon sauce. Bake for an additional 15 minutes, or until salmon is cooked.
Zest lemon, then cut into wedges. Remove leaves from stems, roughly chop parsley.
Divide salmon, asparagus & potatoes on plates. Sprinkle lemon zest on salmon & asparagus, top salmon with leftover sauce, chopped parsley, serve with lemon wedge to squeeze juice all over dinner.