ROSEMARY AND HAZELNUT SALMON WITH ROAST POTATOES AND ASPARAGUS
Preheat the oven to 400°F.
Season the salmon fillets with salt, pepper, and chopped rosemary.
Coat the salmon fillets with crushed hazelnuts.
Place the salmon fillets on a baking sheet and bake for 12-15 minutes.
Toss the potatoes with olive oil, salt, pepper, and chopped rosemary.
Place the potatoes on a separate baking sheet and bake for 20-25 minutes.