Ingredients:
- 2 medium potatoes, diced
- 2 tbsp olive oil (for roasting potatoes)
- Salt and pepper, to taste (for potatoes)
- 1 tsp dried herbs (such as rosemary or thyme, for potatoes)
- 2 salmon fillets (6 oz each)
- 1 tbsp olive oil (for searing salmon)
- Salt and pepper, to taste (for salmon)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 tbsp olive oil (for sautéing asparagus)
- 1 ripe avocado, sliced or mashed
- 1/2 cup fresh blueberries
Instructions:
- Preheat your oven to 400°F (200°C) for roasting the potatoes. Begin by preparing the diced potatoes: toss them with olive oil, salt, pepper, and dried herbs in a bowl until they’re evenly coated. The herbs will add flavor and fragrance to the potatoes, while the olive oil helps them roast to a crispy texture. Spread the potatoes in a single layer on a baking sheet, ensuring they’re not overcrowded to promote even cooking. Roast in the preheated oven for 25–30 minutes, flipping halfway through, until they are golden and crispy on the outside and tender on the inside.
- While the potatoes are roasting, prepare the salmon. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper on both sides. Once the oil is hot, add the salmon to the skillet, skin-side down if applicable. Sear the salmon for about 3–4 minutes per side, or until the fish is golden brown on the outside and tender on the inside. The salmon should be flaky and cooked through, but still moist and juicy in the center. Once done, remove the salmon from the skillet and set it aside.
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