SHEET PAN ROSEMARY SALMON, POTATOES, AND ASPARAGUS
2 ½ pounds red bliss potatoes
½ cup olive oil
4 tablespoon rosemary leaves, stemmed and chopped
1 teaspoon table salt
2 teaspoon black pepper
2-2 ½ pound salmon filet
1 bunch asparagus
1 teaspoon sea salt
Preheat oven to 375 degrees.
Cut the potatoes into evenly sized chunks, about 2”. Place them in a large bowl with ¼ cup of the olive oil, 2 tablespoons of the rosemary and 1 teaspoon each of the salt and pepper. Toss to full coat.
Cover a large rimmed baking sheet with foil and spread the potatoes across the sheet.
Bake for 30 minutes until fork tender and golden and remove from the oven. Toss the potatoes and spread them out around the edges of the sheet pan.
Place the salmon filet, skin-side down in the center of the baking sheet and top with 1 tablespoon of the olive oil, remaining 2 tablespoons of rosemary, and remaining teaspoon of black pepper.
Cut the woody ends of the asparagus off (about ⅓ of the way up from the bottom) and arrange it around the salmon and between the potatoes so everything is in a single layer. Drizzle the asparagus and potatoes with the remaining olive oil. Sprinkle the sea salt over everything.
Back in the oven and bake for 12-15 minutes until salmon is just cooked through and flakes easily with a fork in the center. The flesh should be translucent and glossy. Do not overcook!