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Roasted Salmon & Asparagus with Dill-Mustard Sauce
Ingredients
  • 12 ounces baby potatoes, halved
  • 4 tablespoons olive oil, divided
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 bunch asparagus (about 1 lb.), trimmed
  • 1 ¼ pounds salmon fillet, skin removed, cut into 4 portions
  • 4 sprigs fresh dill plus ¼ cup chopped, divided, plus more for garnish
  • 1 whole lemon, sliced, plus 2 Tbsp. lemon juice, divided
  • 1 large shallot, finely chopped
  • 3 tablespoons Dijon mustard
  • 1 tablespoon capers, rinsed
Steps
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