Recipe. You Won't Want to Miss This!
Sweet Chili/Lemon-Butter Salmon with Potatoes and Asparagus
10 oz. fingerling (or other small) potatoes (skin on, washed and cut in half)
3 tbsp. butter
2 cloves minced garlic
1/2 lemon (juiced)
1 tbsp. Sweet Chili Sauce
2 tbsp. flat Italian parsley (chopped)
14 spears asparagus (woody parts discarded)
12 cherry tomatoes
8 oz. salmon fillet(s)
Extra virgin olive oil
Salt and pepper
Preheat oven to 350 degrees.
Roast potatoes cut side down in a little EVOO on sheet pan for 25 minutes.
Meanwhile, melt butter in small saucepan and add garlic until fragrant. Add lemon juice, sweet chili sauce, parsley and stir together. Remove from heat and set aside.
Remove potatoes from oven and add asparagus and tomatoes (I like to give each veggie it’s own section on baking sheet.)
Tuck salmon (skin side down) amongst the vegetables then drizzle lemon butter chili sauce over salmon. Grind fresh pepper and add salt to taste over whole pan.
Bake for 10 minutes until salmon is just cooked, or longer to the “doneness” you prefer, and potatoes are tender.
Serve drizzled with the pan sauce and fresh crusty bread.