Salmon Asparagus and Potatoes Sheet Pan Dinner

Preheat the oven to 425°F

Cut 8-9 small gold potatoes into wedges, add to a bowl, and coat with 1 tablespoon of avocado oil or olive oil. Sprinkle with salt and pepper

Bake the potatoes for 15 minutes

While the potatoes cook, coat salmon with 1 tablespoon ghee or butter, 1 teaspoon parsley, 1 teaspoon garlic, squeeze some lemon on top and put in a ziplock bag to let it soak in

In the same bowl you just had the potatoes in, add asparagus that’s been washed and trimmed. Coat with 1 tablespoon of whatever oil you just used

After the potatoes are done cooking, remove and add the salmon and asparagus to the pan. Cook for another 12 minutes

Then broil at the end for 2 minutes to get it crispy