This is another delicious and easy way to enjoy fish. It takes a bit longer, an hour from start to finish, but in the end you have a complete and yummy meal all in one dish. I also love that it takes advantage of spring asparagus that is so perfect right now as well as the cherry tomatoes and basil that I’m just now starting to see in the Market again.
Wild salmon is an excellent source of omega-3 fatty acids as well as antioxidants, vitamin B12, and zinc. Oily fish, like salmon, is best known for its anti-inflammatory and anticancer properties. Make it a goal to eat fish at least two times every week in order to take advantage of these benefits.
Asparagus is a nutrient packed vegetable. It’s a great source of fiber, folate, and chromium, as well as vitamins A, C, E, and K. Like cruciferous vegetables it is also a good source of glutathione which boosts detoxification and helps protect against free radicals; making it a good anticancer veggie.
Tomatoes are a good source of antioxidants, especially vitamin C, as well as potassium, folate, vitamin K, and the anticancer phytonutrient lycopene. Lycopene is more available in cooked tomatoes, bringing yet another benefit to this recipe.
Baked Salmon with Asparagus, Tomatoes, & Potatoes
- 3-4 salmon fillets
- 1 pound baby potatoes
- 1 bunch asparagus, trimmed and halved
- 1 basket cherry tomatoes
- 2-3 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 tsp Herbes de Provence
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- Basil leaves, sliced or chopped
Step 1: Preheat the oven to 400F (200C). In a large baking dish place the potatoes with 1 Tbsp olive oil and half of the salt, pepper, and Herbes de Provence. Mix together to make sure potatoes are well coated then place in the oven, covered, for 30 minutes.
Step 2: Add the asparagus and return to the oven uncovered for another 15 minutes.
Step 3: Finally add the tomatoes and nestle the salmon amongst all the vegetables. Drizzle with the remaining oil, salt, pepper, Herbes de Provence, and vinegar.
Step 4: Return to the oven for a final 10 minutes, until the salmon is just cooked through. When the salmon is done it should look pink and in the thickest part you should see the meat beginning to flake, but it still has a little translucency in the middle.
Step 5: Scatter the basil leaves over the top and serve everything scooped straight from the dish.
Give it a try and let me know what you think!