- 1 2.5-3lb side of salmon
- 5tb oil + as needed for sauce
- 2lb fingerling poatoes
- 2lb asparagus
- 4tb parsley
- 4tb dill
- 4tb capers
- 2tsp caper brine
- 3 scallions
- Rub salmon with 2tb oil and toss fingerlings in 2tb oil. Place in a cold oven, turn to 400 degrees and cook 25 minutes.
- Remove salmon, toss asparagus with 1tb oil and cook in oven with potatoes for 5-8 minutes.
- Combine 5-9 and enough oil to create sauce. Top salmon and serve.