The foil packet keeps the flavorful Polynesian-inspired BBQ sauce from making the crisp potatoes soggy. Just recycle the foil and there’s only one pan to wash!
1 1/2 – 2 pounds salmon fillets
1 small can pineapple juice
2 Idaho potatoes, chopped to 1-inch pieces
5 whole garlic cloves
4 tablespoons olive oil, divided
1 teaspoon sea salt, plus more to taste
1 teaspoon minced fresh rosemary
1/2 bunch asparagus, ends trimmed
juice of 1 lemon
3 tablespoons brown sugar
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 1/4 teaspoons cinnamon
1 teaspoon chopped fresh chives, for garnish
1 lemon, thinly sliced, for garnish
1. Add salmon fillets and pineapple juice to a large zip-top bag and marinate in refrigerator for at least one hour.
2. Preheat oven to 400 degrees.
3. Place potatoes and whole garlic cloves on sheet pan and top with two tablespoons olive oil, a pinch of sea salt and rosemary. Toss to coat and spread in even layer across one half of sheet pan. Roast for 15 minutes.
4. Meanwhile, toss asparagus in 1 tablespoon olive oil and the lemon juice. Set aside.
5. Mix brown sugar, chili powder, cumin, cinnamon, 1 teaspoon sea salt and 1 tablespoon olive oil together in a small bowl.
6. Remove salmon from marinade and pat dry. Discard the juice. Place fillets on a small piece of foil and pull sides of foil up around salmon to create a “boat.” (This will prevent salmon juices from touching vegetables.) Spread sugar and seasoning mixture over the salmon.
7. Remove sheet pan from oven and add the salmon “boat” and asparagus. Return to oven and cook for an additional 15 minutes, until the salmon flakes.
8. Garnish with chives and lemon slices and serve. Serves 4
