Butter-herb baked salmon with asparagus, potatoes, and mushrooms.
This is a really easy one to make that tastes as delicious as it looks.
What you’ll need:
- Oil (avocado or olive is best)
- Potatoes (cut into chunks)
- Mushroom (sliced)
- Butter (melted)
- Fresh Lemon
- Parisian Cheese (grated) (optional)
Preheat oven to 400F.
Line cookie sheet with aluminum foil for fast and easy clean-up. Place the asparagus and salmon, skin side down, on sheet. Brush melted butter on to both. Add whatever seasonings you like. I used garlic powder, Italian seasonings, parsley, basil, salt, and pepper. Place 2 slices of lemon on top of each piece of salmon. I also added a little Parmesan cheese to the asparagus.
Place sheet in oven and cook for 15-20 minutes. Salmon should flake easily with a fork. The above took 18 minutes.
While salmon is cooking, place potatoes in a pan with a little oil and the seasonings you’d like to use. Cook over medium heat.
In a separate pan, start to cook the mushrooms over medium-low heat. Season the same as you did with the potatoes. Mushrooms can get watery, which is why I start them in a separate pan. You don’t want the liquid in with the potatoes.
When the potatoes are near done (fork tender) combine with the mushrooms. Toss to mix. Don’t literally toss the pan, use your “chef arm action” to flip the mushrooms and potatoes together. If you don’t understand what I mean, use a spoon or spatula.
Hopefully, the timing works out so everything finishes at the same time.
Remove salmon and asparagus from the oven. Plate your salmon, asparagus, potatoes, and mushrooms. Garnish with lemon wedges.
Serve and Enjoy!