Zesty Citrus-Herb Roasted Salmon with Purple Potatoes and Asparagus

Ingredients

• 1.5 pounds salmon fillets
• 1 pound purple potatoes, cut into 1-inch pieces
• 1 pound asparagus, trimmed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper

• 1 lemon zest and juice
• 1 orange zest and juice
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 2 cloves garlic, minced

1. 01
   Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
2. 02
   In a small bowl, whisk together the lemon zest, lemon juice, orange zest, orange juice, dill, parsley, and minced garlic to create the citrus-herb marinade.
3. 03
   Place the salmon fillets on one side of the sheet pan and brush them generously with the citrus-herb marinade.
4. 04
   In a large bowl, toss the purple potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on the opposite side of the sheet pan.
5. 05
   Add the asparagus to the bowl used for the potatoes, drizzle with the remaining olive oil, and season with salt and pepper. Arrange the asparagus around the salmon and potatoes on the sheet pan.
6. 06
   Roast in the preheated oven for 20-25 minutes, or until the salmon is cooked through and the vegetables are tender and slightly caramelized.
7. 07
   Remove the sheet pan from the oven and let it rest for a couple of minutes before serving.
8. 08
   Serve the salmon and vegetables hot, garnished with additional fresh herbs if desired.