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Roast Salmon

Roast Salmon

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with Roast Potatoes and Brussels Sprouts

Yield: 2

S. Nowell

Roast salmon served with roasted garlic potatoes and Brussels sprouts with candied bacon.
Prep: 10 Cook: 30

  • 1lb salmon
  • 12oz potatoes
  • 8oz Brussels Sprouts
  • 4oz bacon
  • 1TBS brown sugar
  • garlic powder
  • salt & pepper
  • cooking oil

Prep: Adjust racks to top and middle positions and place a foil-lined baking sheet on middle rack. Preheat oven to 425°F. Wash and dry produce.

Trim and halve Brussels sprouts lengthwise.

Cut potatoes into ½-inch pieces.

Remove skin from salmon and cut into 3 to 4 pieces.

Roast sprouts & bacon:

Meanwhile, carefully toss Brussels sprouts on one side of prepared half sheet pan with a drizzle of oil, salt, and pepper, arrange cut sides down.

Roast on middle rack for 10 minutes, then remove from oven. Carefully sprinkle bacon with brown sugar.

Return to oven until bacon is crispy and Brussels sprouts are tender, 10-15 minutes more.

Tip: Keep a close eye on the brown sugar to avoid burning! Reduce oven temperature to 375°F if necessary.

Roast salmon and potatoes: 

Toss potatoes on one side of a half sheet pan with a drizzle of oil, sprinkle of garlic powder, salt, and pepper. Roast on top rack for 10 minutes.

Remove potatoes from oven and carefully add salmon to empty side with a drizzle of oil, salt, and pepper. Roast on top rack until salmon is browned, tender, and cooked to desired doneness, 15-20 minutes.

Tip:

If the salmon is done before the potatoes, remove the salmon to a plate and put potatoes back in oven.

Serve:

Divide the potatoes, Brussels sprouts and salmon between plates. Serve.

Bavette Steak with Tangy Fig Sauce

Bavette Steak with Tangy Fig Sauce

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with Almond Green Beans & Roasted Potatoes

Yield: 2

Fig jam combined with tangy balsamic vinegar, plus sautéed shallot, butter, and beef stock covers a delicious seared flank steak. Served with sides of roasted potatoes and almond-studded green beans.
Prep: 10 Cook: 35

  • 12oz potatoes
  • ½oz sliced almonds
  • 1oz fig jam
  • 1shallot
  • 6oz green beans
  • 10oz bavette (flank) steak
  • 5tsp balsamic vinegar
  • 1oz beef stock concentrate
  • salt & pepper
  • 1TBS olive oil
  • 1TBS cooking oil
  • 1TBS butter

Prep:

Adjust racks to middle and top positions and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Halve, peel, and mince half the shallot.

Roast potatoes:

Toss potatoes on a baking sheet with a large drizzle of olive oil, season generously with salt and pepper.

Roast on middle rack until browned and tender, 20-25 minutes (you’ll start the green beans after 15 minutes).

Roast green beans:

Meanwhile, toss green beans on a second baking sheet with a drizzle of olive oil, salt, and pepper.

Once potatoes have roasted for 15 minutes, place green beans on top rack. Roast until tender and lightly browned, 10-12 minutes.

Toast almonds:

While green beans roast, add almonds to a large dry pan over medium high heat. Toast, stirring, until lightly browned, 2- to 4-minutes.

Turn off heat, transfer to a small bowl.

Cook steak:

Pat steak dry with paper towels. Season generously with salt and pepper.

Heat a large drizzle of oil in pan used for almonds over medium-high heat. Add steak and cook to desired doneness, 5- to 7-minutes per side.

Turn off heat, transfer to a cutting board. Wash out pan.

Make sauce & serve:

Add a drizzle of oil and minced shallot to same pan over medium-high heat. Cook, stirring, until softened, 1- to 2-minutes.

Stir in ¼ cup water, vinegar, jam, and stock concentrate. Bring to a simmer and cook until thickened, 2- to 3-minutes. Turn off heat. Stir in 1 TBS butter and season with salt and pepper.

Slice steak against the grain. Divide between plates along with potatoes and green beans. Sprinkle green beans with toasted almonds, drizzle steak with pan sauce, and serve.

Chicken with Basil-Pecorino Cream Sauce

Chicken with Basil-Pecorino Cream Sauce

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and Roasted Red Potatoes

Yield: 2 Servings

Adapted from: Home Chef

A tender chicken breast, topped with a creamy basil sauce infused with sharp pecorino cheese, served next to roasted red potatoes, shallot, and fresh red bell pepper.

  • 12oz red potatoes
  • 1red bell pepper
  • 1shallot
  • 13oz boneless skinless chicken breasts
  • 2TBS basil pesto
  • 4oz light cream
  • 1oz pecorino cheese
  • olive oil
  • salt & pepper
  • cooking spray

Preheat oven to 400°F.

If using any fresh produce, thoroughly rinse and pat dry.

Prepare a baking sheet with foil and cooking spray.

Prepare the Ingredients

Cut each potato into six to eight wedges.

Stem, seed, remove ribs, and cut red bell pepper into 1″ dice.

Peel and slice shallot into ¼” rounds.

Pat chicken breasts dry, and season both sides with salt and pepper.

Begin the Vegetables

Toss potatoes, red bell pepper, shallot, 1 tsp olive oil, season with salt and pepper on prepared baking sheet. Spread into a single layer, leaving room to add chicken later (some overlap is ok). Roast in hot oven until vegetables begin to soften and caramelize on edges, 20 minutes. Remove from oven.

Vegetables will finish cooking in a later step.

While vegetables roast, sear chicken.

Sear the Chicken

Place a medium non-stick pan over medium-high heat. Add 1 tsp olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side. After vegetables have roasted 20 minutes, carefully stir on their own side. Transfer chicken to empty space on baking sheet. Reserve pan: no need to wipe clean.

Finish the Chicken and Vegetables

Top chicken with 2 tsp basil pesto (reserve remaining for sauce). Roast until pesto darkens slightly and chicken reaches a minimum internal temperature of 165°F, 10-12 minutes. Remove chicken to a plate and rest at least 5 minutes. While chicken rests, make sauce.

Make Sauce and Finish the Dish

Return pan used to sear chicken to medium-high heat. Add cream to hot pan and bring to a boil. Once boiling, remove from burner. Stir in remaining basil pesto and ⅔ of the pecorino (reserve remaining for garnish). Taste, and season with a pinch of salt and pepper if desired.

Serve:

Divide chicken and vegetables between plates and top chicken with sauce and garnish with remaining pecorino.

Buttery Garlic Herb Chicken

Buttery Garlic Herb Chicken

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with Prosciutto-Wrapped Asparagus & Herbed Potatoes

Yield: 2

Adaped from: Hello Fresh

Garlic-herb buttery chicken with pan sauce accompanied by prosciutto-wrapped asparagus and herbed roast potatoes.
Prep: 5 Cook: 40

  • 12oz potatoes
  • 6oz asparagus
  • 10oz chicken cutlets
  • 5tsp truffle oil
  • 3cloves garlic
  • 2TBS garlic herb butter
  • 2oz prosciutto
  • 1oz chicken demi-glace
  • 4TBS crème fraiche or sour cream
  • salt & pepper
  • 1TBS cooking oil

Roast potatoes & garlic:

Adjust rack to top position and preheat oven to 450°F. Bring garlic herb butter to room temperature. Wash and dry produce.

Dice potatoes into ½-inch pieces, toss on one side of a baking sheet with a drizzle of oil, salt, and pepper.

Peel garlic. Place whole cloves in the center of a small piece of foil. Drizzle with oil, season with salt and pepper. Cinch into a packet and place on same sheet.

Roast on top rack until potatoes are browned and tender and garlic is softened, 20-25 minutes. (You’ll add more to the sheet after 15 minutes.)

Prep asparagus:

Trim and discard woody bottom ends from asparagus.

Gather asparagus into four even bundles on a clean work surface. Starting 1 inch from the bottom of the spears, roll up each bundle in a slice of prosciutto, so that the prosciutto covers as much length as possible.

Tip: Tug the prosciutto a little as you wrap to keep it tight around the asparagus.

Roast asparagus:

Once potatoes have roasted 15 minutes, remove from oven. Carefully place wrapped asparagus on empty side. Roast until asparagus are tender and prosciutto is crispy on the bottom, 10 minutes.

Remove from oven, flip wrapped asparagus. Return to oven until crispy all over, 2- to 4-minutes more.

Cook chicken:

Meanwhile, pat chicken dry with paper towels, season generously all over with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

In the last 2 minutes of cooking, reduce heat to low, add half the garlic herb butter to pan. Spoon over chicken until coated. Turn off heat, leaving butter in pan, transfer chicken to a cutting board. Tent with foil to keep warm.

Make sauce:

While chicken rests, carefully transfer garlic to a cutting board and mash cloves with a fork until smooth.

Heat pan used for chicken over medium high heat. Stir in demi-glace and ¼ cup water, simmer until slightly thickened, 2- to 3-minutes. Turn off heat.

Stir in crème fraîche and garlic.

Tip: If sauce seems too thick, add water 1 tsp at a time until it reaches a drizzling consistency.

Season with a pinch of salt and pepper if desired.

Finish & serve:

Once potatoes are finished roasting, drizzle with truffle oil to taste, carefully toss to coat.

Divide chicken, wrapped asparagus, and potatoes between plates. Drizzle chicken with as much sauce as you like. Serve with any remaining sauce on the side for dipping.

Mustard Apricot Pork Tenderloin

Mustard Apricot Pork Tenderloin

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with Parmesan Potatoes & Roasted Green Beans

Yield: 2 Servings

Pork Tenderloin with a saucy coating that includes Dijon, apricot jam, and rich chicken stock. Served with sides of crispy Parmesan potatoes and tender roasted green beans.
Prep: 10 Cook: 40

  • 10oz pork tenderloin
  • 1TBS fry seasoning (see below)
  • 12oz potatoes
  • 2TBS apricot jam
  • 4tsp Dijon mustard
  • 1tsp chicken stock concentrate
  • 3TBS parmesan cheese
  • 6oz green beans
  • 10tsp cooking oil
  • 1TBS butter

Prep:

Adjust racks to middle and top positions and preheat oven to 450°F. Wash and dry produce.

Slice potatoes into ¼-inch-thick rounds.

Pat pork dry with paper towels and season all over with half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper.

Roast potato clusters:

Lightly oil a baking sheet.

In a large bowl, combine potatoes, 2 TBS oil, remaining Fry Seasoning, and a couple big pinches of salt and pepper, toss until potatoes are completely coated. Arrange potatoes on prepared sheet in clusters (about 6 slightly overlapping slices each).

Roast on middle rack for 10 minutes.

Season beans & sear pork:

Meanwhile, toss green beans on a second baking sheet with a drizzle of oil, salt, and pepper, push to one side.

Heat a large drizzle of oil in a medium pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4- to 8-minutes.

Turn off heat. Transfer pork to empty side of sheet with green beans.

Roast green beans & pork:

Once potatoes have roasted 10 minutes, remove sheet from oven. Sprinkle each cluster with Parmesan. Return to middle rack.

Place sheet with green beans and pork on top rack.

Roast until cheese is lightly browned, potatoes and green beans are tender, and pork is cooked through, 10-12 minutes.

Make sauce:

Meanwhile, wipe out pan used for pork and return to medium-high heat. Once hot, pour in ¼ cup water, jam, mustard, and stock concentrate, whisk to combine. Bring to a simmer and cook until thoroughly combined and thickened, 2- to 4-minutes.

Turn off heat. Stir in 1 TBS butter until melted. Season with salt and pepper.

Finish & serve:

Let pork rest 5 minutes after roasting, then slice crosswise.

Divide pork, Parmesan potatoes, and green beans between plates. Spoon mustard apricot sauce over pork and serve.

Fry Seasoning

  • 1tsp garlic powder
  • 1tsp onion powder
  • 1tsp paprika
Butter-Basted Chicken

Butter-Basted Chicken

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with Candied Bacon Brussels Sprouts & Roasted Potatoes

Yield: 2

Chicken cutlets with a rich pan sauce, roasted potatoes, and candied bacon Brussels sprouts. The “candied” here is brown sugar sprinkled over bacon, then baked to form a gorgeous, caramelized glaze. The dish is finished with a silky pan sauce made with garlic herb butter, rich demi-glace, and tangy sour cream. Served with tender potato rounds.
Prep: 10 Cook: 50

  • 2scallions
  • 4oz bacon
  • 2TBS garlic herb butter
  • 1tsp chili flakes
  • 8oz Brussels sprouts
  • 12oz potatoes
  • 2TBS brown sugar
  • 10oz chicken cutlets
  • 1oz chicken demi-glace
  • 3TBS sour cream
  • salt & pepper
  • 4tsp cooking oil

Prep:

Adjust racks to top and middle positions and place a foil-lined baking sheet on middle rack. Preheat oven to 400°F. Wash and dry produce.

Trim and halve Brussels sprouts lengthwise. Trim and thinly slice scallions, separating whites from greens.

Roast potatoes:

Slice potatoes into ¼-inch-thick rounds (no need to peel). Toss on a second baking sheet with a drizzle of oil, salt, and pepper.

Arrange potatoes in a single layer, roast on top rack until browned and tender, 20-25 minutes.

Roast sprouts & bacon:

Meanwhile, carefully toss Brussels sprouts on one side of prepared half sheet pan with a drizzle of oil, salt, and pepper, arrange cut sides down.

Lay a quarter sheet rack on one side of the half sheet pan and add bacon to the rack in a single layer.

Roast on middle rack for 10 minutes, then remove from oven. Carefully sprinkle bacon with brown sugar.

Return to oven until bacon is crispy and Brussels sprouts are tender, 10-15 minutes more.

Tip: Keep a close eye on the brown sugar to avoid burning! Reduce oven temperature to 375°F if necessary.

Cook chicken:

While bacon glazes, pat chicken dry with paper towels, season all over with salt and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

During the last 2 minutes of cooking, reduce heat to low and add garlic herb butter, spoon over chicken until coated.

Turn off heat. Leaving butter in pan, transfer chicken to a cutting board.

Make pan sauce:

Add scallion whites to pan with reserved garlic herb butter. Cook over low heat until softened, 1- to 2-minutes.

Stir in demi-glace, ¼ cup water, and any resting juices from chicken. Simmer until slightly thickened, 1- to 2-minutes.

Turn off heat, stir in sour cream until combined.

Finish & serve:

Slice chicken crosswise.

Chop bacon into small pieces.

Divide potatoes, Brussels sprouts, and chicken between plates.

Top chicken with pan sauce and scallion greens.

Garnish Brussels sprouts with bacon and serve.

Offer chili flakes at the table for those that like a kick in the sprouts.

Cherry Balsamic Sirloin

Cherry Balsamic Sirloin

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with Herby Roasted Potatoes & Roasted Brussels Sprouts

Yield: 2

Seared sirloin drizzled with a savory-sweet pan sauce. Roasted, Herbs de Provence-scented fingerlings. Tender Brussels sprouts and tangy, balsamic-roasted shallots.
Prep: 10 Cook: 35

  • 12oz potatoes
  • 5tsp balsamic vinegar
  • 1tsp Herbes de Provence
  • 1oz dried cherries
  • 1cherry preserves
  • 8oz Brussels sprouts
  • 1red onion
  • 27-oz sirloin steaks
  • 1tsp heaping Better than Bouillon, beef
  • 2tbs cooking oil
  • 1tsp olive oil
  • 2TBS butter

Prep:

Adjust racks to middle and top positions and preheat oven to 450°F. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, 1 tsp Herbes de Provence, salt, and pepper.

Roast potatoes & onion:

Halve, peel, and thinly slice the onion.

Toss sliced onion on a piece of foil with a drizzle of olive oil, half the vinegar (you’ll use the rest later), salt, and pepper. Cinch into a packet and place on sheet with potatoes.

Roast on middle rack until potatoes and onion are tender, 20-25 minutes.

Roast sprouts:

Meanwhile, trim and halve Brussels sprouts lengthwise. Toss on a second baking sheet with a large drizzle of oil, salt, and pepper; arrange cut sides down.

Roast on top rack until tender and slightly crispy, 18-22 minutes.

Cook steak:

While veggies roast, pat steak dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, adding 1 TBS butter to pan after flipping, 3-6 minutes per side.

Turn off heat; transfer to a cutting board to rest.

Make pan sauce:

Meanwhile, heat a drizzle of oil in pan over medium-high heat. Add cherries and cook, stirring, until slightly softened, 30 seconds.

Stir in preserves, demi-glace, remaining vinegar, ¼ cup water, and any resting juices from steak. Simmer until thickened, 3-5 minutes.

Turn off heat and stir in 1 TBS butter until melted. Season with pepper.

Finish & serve:

Toss together Brussels sprouts and sliced onion (along with any roasting juices from foil packet).

Thinly slice steak against the grain.

Divide veggies, steak, and potatoes between plates. Top steak with pan sauce and serve.

Sheet Pan Lemon-Pesto Cod

Sheet Pan Lemon-Pesto Cod

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with Roasted Potatoes & Green Beans

Yield: 2
Adapted from Blue Apron

Flaky cod with creamy lemon pesto and crunchy almond breadcrumbs, roasted it in the oven to achieve an irresistibly crispy, golden brown crust. It’s the perfect accompaniment to the simple sides of roasted green beans and potatoes (with more lemon pesto for dipping).
Time: 35

  • 26-8 oz cod fillets
  • ⅓cup basil pesto
  • 1lemon
  • 2TBS mayonnaise
  • ¼cup panko breadcrumbs
  • ¾lb potatoes
  • 6oz green beans
  • 2TBS sliced roasted almonds

Prep:

Preheat the oven to 450°F.

Wash and dry the fresh produce.

Cut the potatoes into ½-inch rounds.

Cut off and discard any stem ends from the green beans.

Zest the lemon to get 2 tsp.

Quarter and de-seed the lemon.

Roughly chop the almonds.

In a bowl, combine the pesto, mayonnaise, and the juice of 2 lemon wedges. Season with salt and pepper.

In a separate bowl, combine the breadcrumbs, lemon zest, and chopped almonds.

Roast the potatoes:

Line two sheet pans with foil or parchment. Transfer the potato rounds to one sheet pan. Drizzle with olive oil, season with salt and pepper. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the fish & green beans:

Meanwhile, transfer half the creamy pesto to a separate bowl, set aside for serving.

Transfer the green beans to the remaining sheet pan, drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side.

Lightly oil the other side of the sheet pan.

Pat the fish dry with paper towels, season with salt and pepper on both sides. Transfer to the oiled portion of the sheet pan.

Evenly top the fish with the remaining creamy pesto, then top with the almond breadcrumbs (pressing gently to adhere).

Season with salt and pepper. Roast 12 to 15 minutes, or until the fish is cooked though, and the green beans are tender when pierced with a fork. Remove from the oven.

Finish the green beans:

Evenly top the roasted green beans with the juice of 1 lemon wedge (you will have extra), carefully stir to coat.

Serve:

Serve the roasted fish with the roasted potatoes and finished green beans.

Serve the reserved creamy pesto on the side. Enjoy!

Steakhouse-Style Pork Chops

Steakhouse-Style Pork Chops

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with a Creamy Pan Sauce, Roasted Potatoes & Lemony Broccoli

Yield: 2

Tender pork chops are coated in a bold and savory steak spice, seared, then drizzled with a creamy pan sauce. For sides, roasted potatoes and lemony broccoli
Prep: 10 Cook: 35

  • 12oz potatoes
  • 1½TBS sour cream
  • 1oz beef stock concentrate
  • 1yellow onion
  • 1lemon
  • 25-oz pork chops
  • 1TBS bold & savory steak spice (see below)
  • 8oz broccoli florets
  • 2tsp cooking oil
  • 2tsp butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Cut broccoli florets into bite-size pieces if necessary. Halve, peel, and mince half the onion and slice the other half. Zest and quarter lemon.

Roast potatoes:

Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper

Roast on top rack for 5 minutes (you’ll add the broccoli then).

Roast broccoli:

Once potatoes have roasted 5 minutes, remove sheet from oven.

Carefully toss onion slices into center of pan with a drizzle of oil, salt, and pepper.

Carefully toss broccoli on empty side with a drizzle of oil, salt, and pepper.

Return to top rack until potatoes are golden-brown and broccoli is tender, 15-20 minutes more.

Cook pork:

While veggies roast, pat pork dry with paper towels, tenderize both sides of pork with a jaccard, season all over with salt, then coat with as much Steak Spice as will stick.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.

Tip: If crust begins to brown too quickly, reduce heat to medium.

Turn off heat, transfer pork to a cutting board. Wipe out pan. Transfer to a cutting board to rest.

Make sauce:

Heat a drizzle of olive oil in same pan over medium heat. Add minced onion, cook, stirring, until softened and lightly browned, 3-4 minutes.

Stir in stock concentrate and ¼ cup water. Bring to a simmer and cook until slightly reduced, 2-3 minutes.

Remove from heat and stir in sour cream until combined. Season generously with pepper.

Finish & serve:

Toss broccoli with lemon zest.

Thinly slice pork crosswise.

Divide pork, potatoes, onion slices and broccoli between plates. Spoon pan sauce over pork. Serve with lemon wedges on the side.

Bold and Savory Steak Spice Blend

  • 1part red chili flake ¼ tsp
  • 1part crushed coriander seed ¼ tsp
  • 2parts crushed dill seed ½ tsp
  • 3parts crushed mustard seed ¾ tsp
  • 4parts dried minced garlic 1 tsp
  • 4parts crushed black pepper 1 tsp
Stuffed Salmon with Creamy Spinach

Stuffed Salmon with Creamy Spinach

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with Roasted Potatoes, Garlicky Asparagus & Lemon-Shallot Sauce

Yield: 2

Seared salmon, stuffed with steakhouse-style creamed spinach and drizzled with a delicate lemon-shallot sauce. Roasted potatoes, and a side of garlicky asparagus completes the plate.

Comments: Overpriced. Make it yourself.
Prep: 5 Cook: 35

  • 12-16oz potatoes
  • 1lemon
  • 2TBS cream cheese
  • 1oz veggie stock concentrate
  • 1shallot
  • 8oz asparagus
  • 6oz spinach
  • 1½TBS sour cream
  • 1tsp garlic powder
  • 12-14oz salmon
  • salt & pepper
  • 6tsp cooking oil
  • 1TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice half the shallot, finely dice remaining half. Trim and discard woody bottom ends from asparagus. Zest and quarter lemon.

Roast potatoes:

Toss potatoes on a quartet-sheet pan with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender,20-25 minutes.

Make spinach filling:

While potatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Add sliced shallot and a pinch of salt, cook, stirring, until browned and slightly softened, 1- to 2-minutes.

Stir in spinach, cook, stirring, until wilted, 2- to 4-minutes. Turn off heat, transfer to a medium bowl. Wipe out pan.

Add sour cream, half the cream cheese, and half the garlic powder (you’ll use the rest later) to same bowl, stir to combine. Season with salt and pepper.

Stuff salmon:

Pat salmon dry with paper towels. Place, skin side down, on a clean work surface. Using a sharp knife, cut a slit lengthwise down the center of the flesh sides (be careful not to cut through the skin!). Rub all over with a drizzle of oil, season with salt and pepper. (Make sure to season inside the cuts too!)

Place salmon, skin side down, on one side of a second lightly oiled half-sheet pan. Stuff salmon with spinach filling (it’s OK if they seem overstuffed).

Cook salmon & asparagus:

Toss asparagus on opposite side of same sheet with a drizzle of oil, remaining garlic powder, salt, and pepper.

Roast on middle rack until salmon is cooked though and asparagus is tender, 12-15 minutes.

Tip: If asparagus is done before salmon, remove from sheet and continue roasting salmon.

Make sauce:

Meanwhile, heat a drizzle of oil in pan used for spinach over medium heat. Add diced shallot and a pinch of salt. Cook, stirring, until shallot is softened and translucent, 3- to 5-minutes.

Whisk in ¼ cup water, stock concentrate, and remaining cream cheese. Cook, stirring, until thickened, 1- to 2-minutes.

Turn off heat. Stir in a pinch of lemon zest, juice from one lemon wedge), and 1 TBS butter until melted and combined. Season with salt and pepper.

Serve:

Divide salmon, asparagus, and potatoes between plates. Spoon sauce over salmon. Serve with remaining lemon wedges on the side.