Celiac.com 05/09/2020 - If you're searching for an easy, one pot meal, this roasted salmon with asparagus, potatoes and tomatoes it just the trick. Toss in a handful of basil leaves, and you've got a tasty, satisfying one-pot gluten-free meal. Serve with white rice for a hearty dinner.
- 2 thick salmon fillets
- 12 ounces of small Yukon Gold or red potatoes
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 8 asparagus spears, trimmed and halved
- 2 handfuls cherry or grape tomatoes
- 8-10 basil leaves
Heat oven to 425 Fahrenheit.
Place the potatoes and 1 tablespoon of olive oil into an ovenproof dish, then roast them for about 20 mins until starting to brown.
Add asparagus to the pot of potatoes, then continue roasting for 15 mins.
Throw in the cherry tomatoes and vinegar.
Gently place the salmon with the vegetables.
Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked.
Scatter over the basil leaves and serve everything scooped straight from the dish.