I have made and served this main dish recipe for family and guests many times. Everyone loves it. This is my go-to roasted salmon recipe. Cooked in one pan. Nice veggies. The sauce makes it!
- 1 lb red potatoes, cleaned and cut
- 8 ou button mushrooms (whole small ones)
- asparagus, snapped
- 3 tbl olive oil
- salt and black pepper
- 1 1/4 lb skinless wile salmon fillet
- 1 tbl red wine vinegar
- 1 tbl whole grain mustard
- 1 tsp honey
- 2 tbls chopped fresh flat leaf parsley
(I double this dressing for leftovers.)
Heat oven to 400 degrees. I toss the vegetables with olive oil in a plastic bag, first, and then arrange on a foil lined baking pan. Sprinkle with the salt and pepper. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
Push the vegetables to the edges and place the salmon in the center. Season with 1/4 tsp each of salt and pepper. Roast until the salmon is opaque throughout (you will see white film on top of fish), the mushrooms are tender, and the potatoes are cooked through. 12 – 15 minutes.
Meanwhile, in a bowl, whisk the vinegar, mustard, honey, parsley, the remaining 2 tbl of olive oil and a bit of salt and pepper. Drizzle over the salmon and vegetables before serving.