Inspired by a restaurant meal, it’s adapted for the home cook. Vegetables roast until golden while salmon packed in foil steams on the rack beneath. We’re so addicted to the herbed green mayo that we want to drag everything—asparagus, potatoes, and salmon—through the creamy sauce. Cook, relax, and enjoy!
What you'll need:
8 oz baby red/new potatoes
8 oz asparagus
2 6-oz salmon filets
½ oz scallion
1 Tbsp capers
¼ oz fresh dill
¼ oz fresh parsley
¼ cup mayonnaise
freshly ground black pepper
2 rimmed baking sheets
microplane or zester
1. Roast potatoes
Preheat oven to 400°F. Toss potatoes with 1 tablespoon oil on a rimmed baking sheet and season with salt and pepper. Roast until almost tender, 15 minutes.
Add asparagus to sheet and toss with 2 teaspoons oil; season with salt and pepper. Continue to roast vegetables until tender and golden brown, 10 minutes.
Season salmon with salt and pepper. Place on a piece of aluminum foil and close to make a tight fitting package. Place on another rimmed baking sheet and bake salmon until just cooked through and opaque, 12–15 minutes. Carefully open foil to let cool slightly.
Meanwhile, remove root from scallion and finely chop rest. Finely chop capers. Remove leaves from dill and parsley sprigs and finely chop leaves. Grate zest of half of lemon into a medium bowl. Add juice of half of lemon to bowl.
Make green mayonnaise
Add mayonnaise, scallion, capers, and half of the chopped herbs to the bowl with lemon juice and zest. Stir to combine and season to taste with salt.
Finish & serve
Toss potatoes and asparagus with remaining herbs. Cut remaining lemon half into wedges. Serve salmon with vegetables, lemon wedges, and a dollop of green mayonnaise. Enjoy!
See what else is cooking this week!