Adapted from Eating Well

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons minced garlic
• 1 ¼ pounds Yukon Gold potatoes, cut into 1-inch pieces
• 1 teaspoon salt, divided
• ¾ teaspoon ground pepper, divided
• 1 pound asparagus, trimmed
• 4 (5 ounce) skinless salmon fillets, preferably wild
• 1 medium lemon
• 2 tablespoons balsamic glaze
• ½ teaspoon whole-grain mustard

Directions

• Preheat oven to 425 degrees F.
• Stir together oil, rosemary and garlic in a small bowl. Place potatoes in a large bowl and toss with 1 tablespoon of the oil mixture and 1/2 teaspoon each salt and pepper. Arrange the potatoes in an even layer on a large rimmed baking sheet. Roast until lightly browned and tender, about 20 minutes. Push the potatoes to one end of the pan.
• Place asparagus in the large bowl and toss with 1 tablespoon of the oil mixture, 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange the asparagus on other end of the baking sheet. Roast until the asparagus is bright green, about 3 minutes. Push the vegetables to either end of the pan, leaving space in the center.
• Brush salmon with the remaining 1 tablespoon oil mixture and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Place the salmon in the center of the pan. Thinly slice half the lemon and tuck the slices around the salmon and vegetables. Roast for 5 minutes more. Cut the remaining lemon half into wedges.
• Whisk balsamic glaze and mustard in a small bowl. Brush 1 tablespoon of the mixture on the salmon. Continue roasting until the salmon is just cooked through and the vegetables are tender, about 5 minutes. Drizzle the vegetables with the remaining sauce. Serve with the lemon wedges.

Serving Size 4 oz. salmon, 2 oz. asparagus & 2/3 cup potatoes
Calories 400