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Sheet Pan Crispy Salmon and Potatoes
Ingredients
  • ¼ cup freshly squeezed lemon juice (from 1 medium lemon)
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 2 tablespoons coarsely chopped fresh parsley leaves
  • 1 pound medium red potatoes, cut into ¼-inch-thick slices
  • 1 bunch asparagus (about 1 pound), trimmed
  • 4 (6-ounce) skin-on salmon fillets, preferably about 1 ¼ inches thick
  • ½ teaspoon kosher salt, plus more fore seasoning
  • Freshly ground black pepper
Steps
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