Salmon with Lemon Dressed Veggies

This dish is amazing!! I was so impressed with how easy it was but the amazing presentation and flavor! Must try friends!

Salmon with Lemon Dressed Veggies

Adapted from EveryDay with Rachael Ray

Ingredients

3 tbsp Extra Virgin Olive Oil

1/2 lb small red-skinned potatoes (about 6), quartered lengthwise

2 c white mushrooms, halved (about 5 oz)

1/2 bunch asparagus, cut crosswise into thirds (about 2 cups)

4 6-oz salmon fillets

1 clove garlic, finely chopped

Grated peel and juice of 1/2 lemon

Directions

Preheat oven to 425 degrees. In a large, ovenproof skillet (I used cast-iron), heat 1 1/2 tbsp olive oil over medium-high heat. Add the potatoes and mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer to the oven and roast for 10 minutes. Stir in the asparagus and roast in the oven until the asparagus is crisp-tender, 2-3 minutes.

Meanwhile, rub the salmon all over with 1 tbsp olive oil and season with salt and pepper. Heat a grill pan to medium-high heat and cook 4 minutes or so on each side. Alternatively, you could put the salmon on a foil lined baking sheet and roast about 10 minutes with the veggies.

In a small bowl, whisk together the parsley, garlic, lemon peel, lemon juice and remaining 1 1/2 tbsp olive oil; season with salt and pepper. Toss with the roasted veggies and spoon over the salmon.