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Rosemary Roasted Salmon with Asparagus & Potatoes
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons minced garlic
  • 1 ¼ pounds Yukon Gold potatoes, cut into 1-inch pieces
  • 1 teaspoon salt, divided
  • ¾ teaspoon ground pepper, divided
  • 1 pound asparagus, trimmed
  • 4 (5 ounce) skinless salmon fillets, preferably wild
  • 1 medium lemon
  • 2 tablespoons balsamic glaze
  • ½ teaspoon whole-grain mustard
Steps
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