Saumon et légumes sur plaque

Ingrédients

• 1 1/2 pounds baby potatoes, halved
• Olive oil for drizzling
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and pepper
• 3/4 pound fresh asparagus, ends trimmed
• 12 ounces cherry tomatoes on the vine (or regular cherry tomatoes)
• 4 thick salmon filets
• 4 slices fresh lemon
• 4 tablespoons melted butter
• 2 cloves garlic, minced
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika

Préparation

1. 1

   Preheat oven to 425 degrees F. Toss baby potatoes with about 2 tablespoons of olive oil, ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon salt, and a few grinds black pepper. Arrange potatoes, cut side down, on a large 18x13 inch sheet pan. Roast for 20 minutes, until almost tender. Note: If the sheet pan is too crowded, use 2 sheet pans.

2. 2

   Meanwhile, make the seasoned garlic butter: Combine the melted butter, minced garlic, Italian seasoning, and smoked paprika. Set aside.

3. 3

   After 20 minutes have passed, remove the sheet pan from the oven and push the potatoes to the side. Arrange salmon, asparagus, and tomatoes on the sheet pan, in one single layer. Generously brush with the seasoned garlic butter. Season salmon with salt and pepper, and arrange lemon slices over the salmon.

4. 4

   Return to oven and bake for another 12 minutes, until the salmon is fully cooked through and tender. If your filets are extra thick, it may take an extra few minutes. Serve immediately. Enjoy!