Salmon, Asparagus & Crispy Potatoes with Poached Egg

Ingredients

• 4 salmon fillets (4-6 ounces each), skin-on recommended
• 1 pound asparagus, trimmed and washed
• 1 pound baby potatoes, halved
• 3 tablespoons olive oil, extra virgin
• 2 teaspoons garlic powder
• Salt and pepper to taste
• 1 lemon, sliced
• 4 large eggs, preferably farm-fresh
• 1 tablespoon white vinegar

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, garlic powder, salt, and pepper. Spread them evenly on a baking sheet, cut side down.
3. Roast the potatoes in the preheated oven for 20 minutes or until golden brown and tender, stirring halfway through.
4. Place the salmon fillets and trimmed asparagus on the same baking sheet. Drizzle with the remaining olive oil and season with salt and pepper. Add lemon slices on top of the salmon.
5. Return the baking sheet to the oven and roast for an additional 12-15 minutes, or until the salmon flakes easily and the asparagus is tender.
6. Bring a medium pot of water to a gentle simmer and add the vinegar. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes for soft yolks.
7. Plate the crispy potatoes, salmon, and asparagus. Top with a poached egg and serve immediately.

Nutrition