Rosemary Roasted Salmon with Asparagus Potatoes

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

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag