Rosemary Roasted Salmon with Asparagus & Potatoes

Yukon Golds are great here because they get crispy on the outside but completely creamy on the inside. A brush stroke or two of balsamic glaze provides a rich color and a sweet finish to the roasted salmon.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons minced garlic
  • 1 ¼ pounds yukon gold potatoes, cut into 1-inch pieces
  • 1 teaspoon salt, divided
  • ¾ teaspoon ground pepper, divided
  • 1 pound asparagus, trimmed
  • 4 (5 ounce) skinless salmon fillets, preferably wild
  • 1 medium lemon
  • 2 tablespoons balsamic glaze
  • ½ teaspoon whole-grain mustard

Directions

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