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Cut, prep & cleanup with a quick, sheet pan asparagus & Greensbury wild-caught salmon that you can have delivered. You'll have time to spend doing the things you love most.
1/4 cup maple syrup
3 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
4 wild sockeye salmon fillets, skin on
1 tablespoon olive oil
1 bunch asparagus (about 1lb, trimmed)
8 oz fingerling potatoes, halved lengthwise
Arrange a rack in the middle of the oven and heat to 425. Place rimmed baking sheet in the oven while the oven is heating. Marinate the salmon.
Whisk the maple syrup, mustard, vinegar, 1/2 teaspoon of salt, and pepper together in a shallow container large enough to hold all of the salmon. Add the salmon to the marinade, skin side up. Cover the salmon marinade and refrigerate for about 10 minutes.
Remove the hot baking sheet from the oven and place the potatoes and asparagus on the sheet. Drizzle with olive oil and season with remaining salt. Potatoes should be cut side down and vegetables should be towards the outer area of the baking sheet.
Place wild salmon fillets on the center of the baking sheet, skin side down. Roast until salmon is cooked through, about 4-6 minutes for every 1/2 inch of thickness. We suggest checking the salmon around 10-12 minutes.