Sunday dinners are always kind of special. Sometimes, if we’re feeling lazy, we’ll make the trek to one of our favorite restaurants — tapas, Delarosa, or something new.

But if I can get my act together, I like to take the extra time and put together something delicious. I’ve been craving fish lately, so a simple salmon dish seemed like a good, light ending to our slightly decadent weekend.


2 small fillets of wild salmon (I like to have them leave the skin on, but it’s up to you)
1 small bundle of asparagus
Handful of marble potatoes
1 lemon
2 cloves of garlic
1 tbs unsalted butter
salt and pepper to taste

It’s pretty simple — butter the bottom of a glass or ceramic dish, and place halved marble potatoes face down in the bottom. I sprinkled them liberally with salt, pepper and crushed garlic. What I WISH I had done was bake these little potatoes for a bit first. They still turned out fine, but if you like yours really well done like me, I’d recommend popping just the potatoes into the oven for 15-20 minutes before putting everything else in. 

Then, top with the salmon fillets (skin side down) with a lemon slice on top of each. I covered the fillets with asparagus, did an extra squirt of lemon juice, wrapped the entire dish in tin foil, and put it in a 400 degree oven for 20 minutes or so. 

Voila! The potatoes got crispy and kind of meld with the salmon and asparagus, which is delicious. The garlic roasts, and the asparagus and salmon were perfectly tender. 

I sprinkled a little rosemary on top for that extra something, but other than that — serve as is. 


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