GARLIC BUTTER BAKED SALMON INGREDIENTS 1 pound (500 g) fingerling potatoes, halved (or Yukon golds or halved white/red baby potatoes) 2 tablespoons olive oil 1 1/2 teaspoons salt, divided 1/2 teaspoon cracked black pepper, divided 4 (6 oz | 170 g) skinless salmon fillets 2 1/2 tablespoons minced garlic, divided 2 tablespoons fresh chopped parsley 1/3 cup freshly squeezed lemon juice 1/2 cup melted unsalted butter 3 bunches asparagus, (18 spears, woody ends removed) 2 tablespoons dry white wine (substitute with 1/4 cup low-sodium chicken broth) 1 lemon sliced to garnish INSTRUCTIONS Heat oven to 400°F | 200°C. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they’re just starting to soften and brown. Push potatoes to one side of the sheet pan and arrange salmon down the centre. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side…

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