By far the most popular recipe I have ever written, it also happens to be one of the simplest to make. One pan truly means one pan in this case. The trick is in the layering of ingredients while baking so that everything comes out perfectly done at the same time.
I know you'll keep this dish in your repertoire for use often!
1-2 bags Oregon organic fingerling potatoes, sliced in half (quantity depends on family size) S
1 tsp salt & pepper, divided
1 1-2 lb Wild Caught, USA sockeye fillet of salmon (quantity depends on family size) S
3 Tbsp olive oil, and more as needed
1-2 bunches asparagus, trimmed (quantity depends on family size)
Preheat oven to 400 F and in a large baking dish, add potatoes, oil and half the salt & pepper.
Arrange potatoes evenly over the bottom of the baking dish cut side down and bake for 20 minutes.
Remove baking dish, slide potatoes over to one side and add salmon, skin side down, to the other side. Drizzle with a touch more oil and sprinkle with the rest of the salt & pepper.
Bake for 10 minutes more.
Remove baking dish from oven once again and make a place in the center of the pan to nestle in asparagus. Toss gently to coat in the juices of the fish and the leftover olive oil.
Return to the oven one last time and bake until asparagus are bright green, potatoes are cooked and slightly crispy and salmon is opaque.
Recipe by Vie at https://getvie.com/free-meal-plans/