Roast chicken and potatoes is one of my go-to meals for quick entertaining. All you have to do is season with herbs and olive oil and toss the two ingredients in the oven. However, when I'm in the mood for something a little more special than chicken, I change it up and use delicate, flaky salmon fillets.
The key is to cook each of the elements (potatoes, asparagus, salmon) for different amounts of time. Start with the potatoes, then add the asparagus, and finally the salmon. It's not as simple as a chicken, but it's a delicious and sophisticated meal that's perfect for a celebratory occasion like Easter. Keep reading for the uncomplicated and rewarding recipe.
4 medium-sized yukon gold potatoes, chopped into bite-sized cubes Serves 4.
10 cloves of garlic
Salt and freshly ground black pepper
1 bunch of asparagus, cut on the bias into 1-inch pieces
4 salmon fillets
1/4 cup parsley, finely chopped
1/4 cup dill, finely chopped
1/4 cup green onions, finely chopped
1/3 cup white wine
4 medium-sized yukon gold potatoes, chopped into bite-sized cubes