Contents of your meal kit:
salmon
yukon gold potatoes
garlic-chive oil
asparagus
diced bell pepper
caramelized shallot dressing
Cookware needed: medium or large saucepan with lid, foil, baking sheet,
Finishing steps:
- Preheat oven to 450. Rinse asparagus and trim the ends. Set aside.
- Cut potatoes into quarters and place in a saucepan along with enough water to cover. Bring to a boil, then reduce heat to low, put the lid on the saucepan, and cook until tender when pierced with a knife.
- Meanwhile, tear off a foil sheet large enough to create one packet for all of the salmon. Place the fish on the foil, drizzle with garlic-chive oil, and season with salt & pepper. Fold the foil over the fish and crimp the edges to seal completely. Place on a baking sheet and into the oven. Set a timer for 5 minutes.
- When salmon has been in the oven for 5 minutes, rub asparagus with olive oil and season with salt & pepper. Place on the baking sheet with foil packet (use a 2nd baking sheet if needed) and return to the oven for another 7-10 minutes.
- Once potatoes have finished cooking, drain and return to warm saucepan. Add diced bell pepper and caramelized shallot dressing to the saucepan. Toss well and season with salt & pepper to taste. If it is a little dry for your taste, you could add a drizzle of olive oil to the potatoes.
- To serve, remove fish from foil packet and transfer to serving plates. Enjoy the roasted asparagus and warm potato salad on the side.