One-Pan Winter Salmon and Potatoes

For the Salmon & Veggies:

  • 1 tablespoon avocado or olive oil
  • 15-20 baby red or golden potatoes
  • Handful of fresh asparagus or green beans
  • 2 portions of Panamei Atlantic Salmon
  • salt and pepper, to taste

For the sauce:

  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1 tablespoon chopped onion
  • 1 teaspoon lemon juice
  • 1 teaspoon horseradish
  • 3/4 teaspoon dill weed
  • salt and pepper, to taste

Preheat oven to 425 degrees and line a baking tray or pan with parchment
paper.
Add the cut potatoes & vegetables to tray and drizzle with avocado or olive oil.
Sprinkle with salt and pepper to taste.
Roast vegetables 15 minutes.
While vegetables are roasting, make the dressing. Combine all sauce
ingredients and stir.
After 15 minutes, remove vegetables from oven.
Add salmon to baking tray and season with sea salt and pepper. Place tray
back in the oven and cook for an additional ten minutes.
Remove salmon and vegetables from oven and divide into two bowls. Drizzle
with the creamy dill sauce and enjoy!

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One-Pan Winter Salmon and Potatoes