Ingredients
Protein: 2 large salmon fillets (6 oz each)
The Spice: 1 tbsp Midnight Ember (Mild Hot)
Produce: 1 bunch thin asparagus (trimmed), 1 cup baby potatoes (halved)
Pantry: 3 tbsp olive oil (divided), 1 tbsp lemon juice, 2 cloves garlic (minced)
Finishing Touches: Fresh lemon slices, a pinch of sea salt
Step-by-Step Instructions
1. Start the Potatoes
Preheat your oven to 400°F. On a large sheet pan, toss the halved baby potatoes with 1 tbsp olive oil and a pinch of salt. Roast them alone for 15 minutes — they need this head start to get crispy!
2. Make the Smoky Glaze
While the potatoes roast, whisk together the remaining 2 tbsp olive oil, the lemon juice, minced garlic, and 1 tbsp of Midnight Ember. The spice will bloom in the oil, releasing its smoky aroma.
3. Arrange the Pan
Carefully remove the hot pan from the oven. Move the potatoes to one side. Place the salmon fillets in the center and lay the asparagus stalks on the other side.
4. Season Everything
Brush the Midnight Ember glaze generously over the salmon fillets and toss the asparagus in whatever glaze is left.
5. Final Roast
Top the salmon with lemon slices. Return the pan to the oven and bake for 10–12 minutes.
6. Check for Doneness
The salmon should flake easily with a fork (145°F internal), and the asparagus should be tender-crisp with slightly charred tips.
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