1 lb small red potatoes

1 lb asparagus, trimmed and cut into 1 inch pieces

1/4 cup dark brown sugar

3 tablespoons cider vinegar

3 tablespoons fresh lemon juice

3 tablespoons fresh lime juice

2 tablespoons Dijon mustard

2 cloves garlic, chopped

salt and pepper

1 1/2 lbs wild salmon fillets, cut into 6 portions             

1 tablespoon olive oil

1 cup cherry tomatoes, halved

1 lemon, cut into 6 wedges (optional)



preheat oven to 450. or heat a gas grill

on stovetop place potatoes in a large pot, cover with cold water.

bring to a boil, lower heat and simmer for 20 minutes.

add asparagus and cook 3-4 minutes more.

drain, cut potatoes in quarters, set aside in a large bowl.

meanwhile, in a small bowl whisk together sugar, vinegar, lemon juice, lime juice, dijon mustard, salt and pepper.

place salmon in a glass baking dish.

separate 1/4 c of the marinade mixture, brush over salmon, let salmon sit for 10 minutes.

bake in oven for 15-18 minutes until fish flakes easily., or cook in covered grill at medium heat.

whisk olive oil into remaining marinade.

11pour over asparagus and potatoes.

add cherry tomatoes, toss.

divide onto 6 plates, top with salmon.

garnish with lemon wedges, if desired.

What Are The Areas Of Your ife You WantTransformed Today?

What Are The Areas Of Your ife You Want
Transformed Today?

You have Successfully Subscribed!