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.

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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.

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