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Ingredients
  • 1  pound  (500 g) fingerling potatoes,  halved (or Yukon golds or halved white/red baby potatoes)
  • 2  tablespoons  olive oil
  • 1 ½  teaspoons  salt,  divided
  • ½  teaspoon  cracked black pepper,  divided
  • 4  (6 oz | 170 g) skinless salmon fillets
  • 2 ½  tablespoons  minced garlic,  divided
  • 2  tablespoons  fresh chopped parsley
  • ⅓  cup  freshly squeezed lemon juice
  • ½  cup  melted unsalted butter
  • 3  bunches asparagus,  (18 spears, woody ends removed)
  • 2  tablespoons  dry white wine  (substitute with ¼ cup low-sodium chicken broth)
  • 1  lemon  sliced to garnish
Steps
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