oven roasted salmon, crisp potatoes, & asparagus

Here's a dinner you can prepare on one baking sheet.

4 yukon gold potatoes, cut into 1/4 inch thick slices
3 tablespoons olive oil
4 garlic cloves, crushed
2 tablespoons fresh rosemary, chopped

Combine the potato slices, 1 T of the olive oil, 2 cloves of crushed garlic, and 1 T of rosemary in a large bowl. Sprinkle with salt and pepper and toss to make sure the potatoes are well coated. Arrange the potatoes in a single layer on a large non-stick baking sheet (or put down a piece of parchment paper) so they blanket the sheet and roast at 400 for about 30 minutes. The potatoes should be browning on top. Remove the baking sheet from the oven and turn it up to 450.

4 skinless salmon fillets (about seven ounces each)
1 bunch asparagus, rinsed and trimmed
salt and pepper

Carefully turn the potato slices over with a metal spatula, and group them into four "blankets".
Toss the asparagus in 1 T of olive oil, divide into four groups and lay on top of each potato blanket. Combine the rest of the olive oil, garlic, and rosemary and spread it over the salmon. Sprinkle everything with salt and pepper and return to the oven for 12-15 minutes, depending on how well done you like your salmon.

Using the spatula, lift each stack on to a plate and serve.

Serves 4.

Peace,
Milton