Asparagus with Potatoes

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Asparagus with Potatoes

 Prep Time15 minutes

 Cook Time35 minutes

 Total Time50 minutes

 Servings4 servings

Ingredients

• 4 salmon fillets
• 1 pound asparagus ends trimmed
• 2 pounds baby red or gold potatoes, quartered
• 3 tablespoons olive oil
• salt and pepper to taste
• 2 teaspoons Italian herb blend see note
• 1 teaspoon garlic powder
• 2 tablespoons butter melted
• 2 tablespoons honey
• 1 teaspoon dijon mustard
• 1/2 teaspoon Italian herb blend
• 1/2 lemon, thinly sliced

Instructions

• Preheat oven to 400 degrees. Toss potatoes with 2 tablespoons olive oil, salt and pepper to taste, garlic powder, and 2 teaspoons Italian herb blend. Arrange on a large sheet pan and bake in preheated oven for 10 minutes. 
•  Arrange salmon fillets and asparagus on the sheet pan. Whisk together melted butter, honey, dijon mustard, and 1/2 teaspoon remaining Italian herb blend. Brush onto salmon fillets. 
• Drizzle asparagus with remaining 1 tablespoon olive oil, season with salt and pepper to taste and place lemon slices between the asparagus spears. 
• Bake for 15 minutes until asparagus and potatoes are fork-tender and salmon is cooked through. Serve immediately. 

Notes

For DIY Italian herb blend stir together equal parts dried thyme, parsley, oregano, and basil. 

Optional additions: Sometimes I add 1/4 cup parmesan cheese to the potatoes or asparagus or 1 tablespoon dried Ranch seasoning to the potatoes.
This article adapted from this site

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