Servings: 4
Ingredients
4 salmon fillets (6 oz each)
1/4 cup TAO Chipotle Infused Olive Oil
2 tablespoons honey
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
1 lb baby potatoes, halved
1 lb asparagus, trimmed
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 grapefruit, sliced into wedges for garnish
Directions
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.
Prepare the glaze: In a small saucepan, combine the Chipotle Infused Olive Oil, Pink Grapefruit Balsamic Vinegar, honey, garlic, salt, and black pepper. Bring to a gentle simmer over medium-low heat, and cook for 5-7 minutes or until the mixture is slightly thickened. Remove from heat and set aside.
In a large mixing bowl, toss the baby potatoes with 1 tablespoon of the Chipotle Infused Olive oil, salt, and black pepper. Spread the potatoes in a single layer on the prepared baking sheet. Roast for 15 minutes.
Remove the baking sheet from the oven and add the asparagus, tossing with the potatoes and an additional 1 tablespoon of Chipotle Infused Olive Oil. Make space for the salmon fillets, placing them skin-side down on the baking sheet.
Brush the salmon fillets generously with half of the prepared glaze. Return the baking sheet to the oven and roast for an additional 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should be 145°F (63°C).
Remove the baking sheet from the oven and let the salmon rest for a couple of minutes. Drizzle the remaining glaze over the salmon and vegetables.
To serve, divide the salmon and roasted vegetables among four plates. Sprinkle with chopped fresh parsley and cilantro, and garnish with grapefruit wedges.