Garlic-Crusted Salmon Topped with Fresh Tomato-Basil Relish with Roasted Teeny Potatoes and Lemon Asparagus

*Preheat oven to 400 degrees, and line two baking sheets with parchment or foil.

Garlic-Crusted Salmon Ingredients: (serves 4)

4 skinless, thicker-cut salmon fillets
2 garlic cloves, pressed with garlic press
½ teaspoon sea salt
½ teaspoon fresh pepper
½ teaspoon paprika
1 teaspoon lemon zest
1 teaspoon lemon juice
1 tablespoon olive oil
1 lemon, cut into 4 wedges for garnish

Preparation:

-In a small dish, combine the garlic, sea salt, pepper, paprika, lemon zest and juice and olive oil, and whisk with a fork to combine; place the salmon fillets onto one of the lined baking sheets, and rub the garlic-oil mixture evenly onto each fillet; set aside to marinate for 35 minutes (while relish, potatoes and asparagus are prepared), then broil for 8-9 minutes until moist and flaky inside with golden-brown crust.

Fresh Tomato-Basil Relish Ingredients:

½ cup cherry tomatoes, quartered
2 garlic cloves, pressed through garlic press
1 teaspoon lemon zest
1 teaspoon lemon juice
¼ teaspoon sea salt
Pinch fresh pepper
¼ cup fresh basil, chopped
2 tablespoons olive oil

Preparation:

-In a small bowl, mix together all ingredients, cover and refrigerate until ready to serve with the salmon.

Roasted Teeny Potatoes Ingredients:

1 pound Teeny potatoes (or can sub fingerlings)
2 tablespoons olive oil, divided use
½ teaspoon sea salt
¼ teaspoon fresh pepper

Preparation:

-In a medium bowl, toss the potatoes with 1 tablespoon of the olive oil, the salt and pepper; drizzle the remaining 1 tablespoon of olive oil on the other lined baking sheet, and turn the potatoes out onto the sheet; place into the oven and allow to roast for about 30-35 minutes, or until golden an tender. (Meanwhile, prepare the asparagus.)

Lemon Asparagus Ingredients:

12 ounce bundle/package of fresh, medium-thick asparagus
1 tablespoon olive oil
¼ teaspoon sea salt
¼ teaspoon garlic powder
Pinch of fresh pepper
½ teaspoon fresh lemon juice

Preparation:

-Trim the asparagus by bending the bottom of the stalks to see where they naturally want to ‘snap off’, and discard that hard portion; in a medium bowl, toss the asparagus with the remaining ingredients, then roast on the baking sheet next to the Teeny potatoes for the last remaining 10 minutes of the potatoes’ roasting process; remove from oven and keep warm. (At this time, you can broil the salmon.)

To serve:

-Place a broiled, Garlic-Crusted Salmon fillet on each plate, and equally divide the Teeny Potatoes and the Asparagus among the plates; top each Salmon fillet with a generous spoonful of the fresh tomato-basil relish, and garnish plate with a wedge of lemon.