Prep: 15 minutes
Roast: 30 minutes • Serves: 4
1 pound baby potatoes
2 tablespoons unsalted butter, melted
2 teaspoons drained jarred minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 pound asparagus, trimmed
1/4 cup Crofter’s® Organic Apricot Fruit Spread
2 tablespoons less-sodium soy sauce
4 True North® Salmon Fillets (about 5 ounces each)
1/2 cup chopped pecans
1.Preheat oven to 425°; spray rimmed baking pan with cooking spray. In large bowl, toss potatoes, 1 tablespoon butter, 1-1/2 teaspoons garlic and 1/4 teaspoon each salt and pepper; spread potatoes on prepared pan and roast 15 minutes.
2. In medium bowl, toss asparagus and remaining 1 tablespoon butter, 1/2 teaspoon garlic, and 1/4 teaspoon each salt and pepper.
3. In small bowl, whisk preserves and soy sauce. Makes about 1/3 cup.
4. Push potato mixture to 1 side of pan; place asparagus mixture in center of pan. Place salmon on pan next to asparagus; brush with preserves mixture and gently press pecans onto salmon. Roast salmon and vegetables 15 minutes or until internal temperature of salmon reaches 145°, potatoes are tender and asparagus is tender-crisp. Makes about 5 cups vegetables.
Approximate nutritional values per serving (1 salmon fillet, about 1-1/4 cups vegetables):
523 Calories, 26g Fat (6g Saturated), 105mg Cholesterol,
647mg Sodium, 36g Carbohydrates, 4g Fiber, 37g Protein