INGREDIENTS
- 1 pound (500 g) fingerling potatoes, halved (or Yukon golds or halved white/pink child potatoes)
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon cracked black pepper, divided
- 4 (6 oz | 170 g) skinless salmon fillets
- 2 1/2 tablespoons minced garlic, divided
- 2 tablespoons recent chopped parsley
- 1/3 cup freshly squeezed lemon juice
- 1/2 cup melted unsalted butter
- 3 bunches asparagus, (18 spears, woody ends eliminated)
- 2 tablespoons dry white wine (substitute with 1/4 cup low-sodium rooster broth)
- 1 lemon sliced to garnish
Author : igneoyasiornekleri.com
