Title: Oven-Roasted Salmon, Asparagus and New Potatoes
Categories: Seafood Vegetable Fruit Salmon
Yield: 4 Servings

		"The Best of Food & Wine
		1991 Collection"
		Shared by Dorothy Hair Davis
		Date: 05/06/94
OVEN-ROASTED SALMON
ASPARAGUS AND NEW POTATOES
1	lb	Potatoes, New, small
2	tb	Oil, Olive
1/2	lb	Asparagus spears, fresh medium; sliced diagonally (1 inch th
1	tb	Dill, fresh chopped
		Dill Sprigs, fresh for garnish
1		Lemon Zest strip (1/2 x 2")
1	sm	Garlic clove coarsely chopped
1/2	ts	Salt
		Pepper, freshly ground
2		Salmon steaks, (10 ounces each) (cut about 1 inch thick)
1		Lemon; cut into wedges

========================== > Directions < ==========================

Preheat the oven to 400 degrees.

In a large shallow baking dish (about 10x14 inches) toss the potatoes with the olive oil. Arrange the potatoes, cut-side down, in the baking dish and roast for 10 to 12 minutes, or until the potatoes begin to brown on the bottom. Turn the potatoes over and roast for 10 minutes longer, or until browned on the top. Remove the baking dish from the oven.

In a medium bowl, toss the asparagus with the chopped, dill, lemon zest, garlic and salt and season with pepper to taste. Add the asparagus mixture to the potatoes and stir to combine.

Push the vegetables to the sides of the dish and arrange the salmon steaks in the center. Return the baking dish to the oven and roast the salmon and asparagus for 10 to 12 minutes, or until the fish is just cooked through.

Spoon the vegetables onto 4 warmed dinner plates. With a small sharp knife, carefully remove the salmon skin and center bone from each steak. Separate the halves. Arrange one half on each plate alongside the vegetables. Squeeze one of the lemon wedges over the 4 salmon steaks. Garnish with dill sprigs and lemon wedges and serve hot.

=========================> Notes and Credits <========================

I used a crinkle-edged cutter to slice red new potatoes in thirds. The potatoes were beautifully browned with the "V" of each cut still nice and white. We substituted salmon fillets for the steaks.

This main dish was served with a tossed green salad with Klamata olives and Feta cheese and a California Chardonnay.

Source: "The Best of Food & Wine 1991 Collection", American Express Publishing Company, page 53 by Marie Simmons, food writer, cooking teacher and author ISBN0-916103-13-7 From: Bob Gearhart Date: 05 Oct 98

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