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ONE-PAN BAKED SALMON AND VEGGIES
Inspired by BBCGoodFood.com
Ingredients
•
1 lb spring potatoes, halved
•
2 handfuls cherry tomatoes
•
2 tbsp olive oil (divided)
•
1 tbsp balsamic vinegar
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8 asparagus spears, trimmed and halved
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2 5-oz salmon fillets
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1 handful fresh basil
Directions
1.
Preheat the oven to 400 F.
2. In an oven-proof dish, combine the potatoes and 1 tbsp olive oil. Roast for 20 minutes. 3. Remove the dish from the oven and add the asparagus. Toss, and bake for 15 more minutes. 4. Remove the dish from the oven and add the cherry tomatoes. Toss. Drizzle with balsamic, then nestle the salmon fillets into the vegetables. Drizzle with the remaining oil, and bake for 10–15 minutes. 5. Remove the dish from the oven, garnish with basil leaves, and serve!
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