Serves: 2
2 4 oz portions of fresh salmon
1/4 cup Dijon mustard
1 Tblsp fresh Garlic minced
1 Tblsp Olive Oil
1/2 cup fresh basil (or dill) minced
1/2 lb purple fingerling potatoes (or Sweet Potatoes)
1 lb fresh asparagus, ends trimmed off
1. Slice fingerling potatoes in half lengthwise (or Sweet potatoes into thin rounds)
2. Microwave potatoes for 90 seconds
3.. Line a cookies sheet with parchment paper and place salmon skin side down.
4. In a small bowl, combine the mustard, garlic, olive oil, basil, salt and pepper.
5. Divide the mustard mixture between the salmon filets and spread thinly on top.
6. lay the partially cooked potatoes from the microwave next to the salmon, and the asparagus next to the potatoes.
7. Lightly spray the potatoes and asparagus with olive oil (or Pam spray) and sprinkle with salt and pepper.
8. Place the cookie sheet in the preheated oven and bake for 10 minutes for medium rare or 20 for the fish to be fully done!
You can serve any left over mustard mixture drizzled over the top of the fish or as a dollop on the side. Serve immediately and enjoy!
This recipe is from Elegant Island Living Magazine