Here’s an easy dinner to welcome spring. Wild salmon season is starting now. For this easy dinner, I added fresh asparagus and new potatoes to complete the meal.
Little, sweet creamer potatoes or new potatoes are a spring crop. They have a short season, from April to June. Look for the very small ones, about 3/4 to 1 inch in diameter, which don’t need a lot of cooking. You can use red or yellow potatoes instead. Cut them into 3/4-inch pieces.
Helpful Hints:
- When you buy the salmon, ask for the salmon skin to be removed.
- You can use any salmon fillet if wild salmon isn’t available.
- You can find toasted sesame oil in the oil sections of the market or you can use regular sesame oil instead.
Sheet-pan Salmon With Asparagus and New Potatoes
Yield 2 servings. Recipe by Linda Gassenheimer
1 pound new potatoes
2 tablespoons water
Olive oil spray
1/4 cup sesame seeds
2 tablespoons lemon juice
3/4 pound wild caught salmon fillet, skin removed
1/2 pound asparagus
Salt and freshly ground black pepper
1 tablespoon toasted sesame oil
2 teaspoons dried dill, optional garnish
Preheat oven to 425 degrees. Wash potatoes, do not peel, cut them in half. Add to a microwave safe bowl with the water. Cover with a plate or plastic wrap and microwave on high for 4 minutes. Potatoes should be soft, add another minute if needed.