for 2 portions
2 lbs. small red (910 g) or yellow potatoes, quartered
4 tablespoons of olive oil
salt, to taste
pepper, to taste
4 cloves garlic, chopped
4 tablespoons lemon juice
2 tablespoons of fresh thyme
2 teaspoons ginger
2 salmon fillets
1 bunch of asparagus, about 1 pound (455g)
Preheat the oven at 400˚F (200˚C).
Cover a baking sheet with aluminum foil or parchment paper. Spread the potatoes on the baking sheet and drizzle with olive oil. Season with salt, pepper, 2 cloves of garlic and 1 tablespoon of lemon juice.
Bake in the oven for 30 minutes.
Make a glaze for the salmon. Mix salt, pepper, 1 tablespoon thyme, 2 cloves of garlic, ginger, 2 tablespoons olive oil and 2 tablespoons lemon juice. Mix well.
Remove the potatoes from the oven and push them to the top or side of your pan. Place your salmon fillets on the pan. Brush both sides of the salmon with glaze.
Place the asparagus on the pan and cover with a tablespoon of olive oil, a tablespoon of lemon juice, salt and pepper. Sprinkle 1 tablespoon of thyme over the asparagus and potatoes.
Bake in the oven for 10 to 12 minutes. (The salmon should flake easily with a fork when ready).