Simple Roast Salmon with Potatoes, Asparagus, and Lemon-Dill-Caper Drizzle

by: Three Many Cooks

Serves: Serves 6

Ingredients

1 whole side salmon (2½ to 3 pounds)
5 tablespoons pure olive oil, divided, and 6 tablespoons extra-virgin olive oil
Salt and ground black pepper
2 pounds fingerling potatoes or new red potatoes, halved
2 bunches (2 pounds) asparagus, tough ends snapped off
¼ cup each parsley and dill leaves, chopped coarse, plus extra sprigs for garnish
¼ cup capers and 2 teaspoons caper juice
3 medium scallions, sliced thin
1½ teaspoons finely grated lemon zest; remaining lemon cut into wedges for the platter

Instructions

Set salmon on a large rimmed baking sheet; coat both sides with 2 tablespoons of the olive oil and a generous sprinkling of salt and pepper. Toss potatoes with another 2 tablespoons of olive oil and a generous sprinkling of salt and pepper; place, cut side down, on a second rimmed baking sheet. Toss asparagus with remaining tablespoon of oil and a generous sprinkling of salt and pepper.
Adjust oven racks to lowest and upper-middle position. Place potatoes on bottom rack and salmon on upper rack of cold oven, then heat oven to 400 degrees. Roast until salmon is just opaque throughout, about 25 minutes, and potatoes are golden brown, about 30 minutes. Transfer salmon to a large platter; add asparagus to salmon roasting pan; continue to roast, along with potatoes, until bright green and just tender, 5 to 8 minutes, depending on thickness. Meanwhile, mix parsley, dill, capers and juice, scallions, lemon zest, and extra-virgin olive oil in a small bowl; set aside.
To serve, spoon dill mixture over salmon, garnishing platter with parsley, dill sprigs, and lemon wedges. Arrange potatoes and asparagus on platter with salmon. Serve immediately.