Gluten-Free, Dairy-Free, Serves 4

• 4 salmon fillets
• 1 lb baby potatoes, halved
• 1 lb asparagus, trimmed
• 3 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Salt and black pepper, to taste
• Lemon wedges for serving

Directions:

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Arrange the halved potatoes on one side of the baking sheet and the trimmed asparagus on the other side. Drizzle 2 tbsp of olive oil over the potatoes and asparagus, and season with garlic powder, onion powder, salt, and black pepper to taste. Toss the vegetables to coat them evenly, then spread them out in a single layer. Roast the potatoes and asparagus in the preheated oven for 20-25 minutes, or until they’re tender and slightly browned.

While the vegetables are roasting, prepare the salmon fillets. Rub the salmon fillets with 1 tbsp of olive oil and season with salt and black pepper to taste. After the vegetables have roasted for 20-25 minutes, push them to the sides of the baking sheet to make room for the salmon fillets. Place the salmon fillets in the center of the baking sheet and return the sheet to the oven. Roast the salmon and vegetables for an additional 10-15 minutes or until the salmon is cooked through and flakes easily with a fork. Serve the hot roasted salmon, potatoes, and asparagus, with lemon wedges on the side.