“Binging With Babish” Andrew Rea’s One Sheet Pan Salmon, Asparagus, and Potatoes

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Ingredients

• Sheet Pan
• 3lb baby yukon golds
• 2tbsp olive oil (potatoes)
• Salt & pepper to taste
• 1lb asparagus, trimmed
• 1tbsp olive oil (asparagus)
• 4 x Salmon fillets
• 2 tablespoons lemon
• 1 tablespoon chopped parsley

Process

• Start by halving some baby Yukon gold potatoes, placing them in a bowl and coating them with olive oil. Season with salt and pepper, and mix to combine.
• Place on a preheated baking sheet that has been in a 400°F oven for about 20 minutes. Make sure all potatoes are slice side down and cook for about 25 minutes.
• While potatoes are cooking, cut the ends off of a bunch of asparagus, place in a bowl and toss with olive oil, salt, and pepper.
• In a small bowl combine 1 clove of garlic, the juice of one lemon, 1 tsp of dijon mustard, a good glug of olive oil, salt and pepper. Mix to combine.
• Generously coat your fish with your vinaigrette mixture.
• Remove pan with potatoes from the oven and use a spatula to mix them up, but keep them on the pan, and put on one side. In the middle of the pan place your salmon, skin side down, and on the other side place your asparagus.
• Place back in the oven for 15 minutes or until salmon reaches in internal temperature of 125°F. Top salmon with some chives.

Compound Butter Mix:

• 1 stick/4oz salted butter, room temperature
• 1 tablespoon chopped parsley
• 1 tablespoon chopped basil
• 1 teaspoon chopped tarragon
• 1 clove garlic, crushed
• 1 teaspoon pepper

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