Herb and caper salmon with potatoes and asparagus

Serves 6

  1. 1 2.5-3lb side of salmon
  2. 5tb oil + as needed for sauce
  3. 2lb fingerling poatoes
  4. 2lb asparagus
  5. 4tb parsley
  6. 4tb dill
  7. 4tb capers
  8. 2tsp caper brine
  9. 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.

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