Baked Garlic-Butter Salmon

 INGREDIENTS:

1 ound (500 g) fingerling potatoes, halved (or Yukon golds or halved white/red baby potatoes)

2 tablespoons olive oil

1 1/2 teaspoons salt, divided

1/2 teaspoon cracked black pepper, divided

4 (6 oz | 170 g) skinless salmon fillets

2 1/2 tablespoons minced garlic, divided

2 tablespoons fresh chopped parsley

1/3 cup freshly squeezed lemon juice

1/2 cup melted unsalted butter

3 bunches asparagus, (18 spears, woody ends removed)

2 tablespoons dry white wine (substitute with 1/4 cup low-sodium chicken broth)

1 lemon sliced to garnish

INSTRUCTIONS:

Heat oven to 400°F | 200 degrees. On a large rimmed baking sheet, toss potatoes with oil, 1/2 teaspoon garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread evenly and bake for 15 minutes, until just beginning to soften and brown.

Push the potatoes to one side of the roasting pan and place the salmon in the center. Rub salmon evenly with 1 1/2 tablespoons minced garlic and 2 tablespoons parsley. Add asparagus to the other side of the pan.

Combine 1/4 cup lemon juice and 1/4 cup melted butter and pour mixture over salmon and asparagus. Season with remaining salt and pepper.

Return to the oven and continue to bake until the potatoes are golden and soft and the salmon is completely opaque (about 10 minutes). Optional: sear the edges for the last 2 minutes.

Meanwhile, in a small coliseum, combine the remaining adulation, garlic and bomb juice with the wine( or funk stock). Serve with the salmon, veggies and bomb slices!