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Ingredients
2 cups
chopped seeded plum tomatoes
½ cup
GOYA® Pitted Manzanilla Olives, sliced
2 tbsp.
GOYA® Capers
½ cup
finely chopped white onion
¼ cup
GOYA® Lemon Juice, divided
½ tsp.
salt
1 lb.
or 500g multi-coloured baby new potatoes, halved
1½ lbs.
or 750g centre-cut salmon fillets
1
Meyer lemon, sliced into rounds
1 lb.
asparagus spears, trimmed
1
lemon, cut into wedges
Directions
Step 1
Preheat oven to 400ºF (200ºC). For the olive salsa toss together tomatoes, olives, capers, onion, 2 tbsp. lemon juice and salt. Refrigerate for at least 45 minutes or up to 1 day.
Step 2
Meanwhile, whisk together extra virgin olive oil, remaining lemon juice and Adobo; toss 2 tbsp. with potatoes. Scatter potatoes, cut side down, on large foil-lined baking sheet.
Step 3
Roast for about 15 minutes or until lightly browned. Toss potatoes and push to one side of pan. Place salmon, skin side down, in center of pan; top with lemon rounds and brush with 2 tbsp. extra virgin olive oil mixture. Toss asparagus with remaining oil mixture and arrange in even layer next to salmon on remaining side of pan.
Step 4
Bake for about 20 minutes or until salmon flakes easily around edges. Serve with olive salsa and lemon wedges.
Note: For tender-crisp asparagus, or if spears are very thin, add to the pan during the last 10 minutes of baking time
New from Goya
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