- 1 1/2 pounds yukon gold or butter gold potatoes, cut into 1-inch cubes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons vegetable oil, such as canola or grapeseed
- 1 1/2 teaspoons Creole seasoning
- 1/2 teaspoon kosher salt, plus a pinch more for seasoning salmon
- 1 bunch asparagus, ends trimmed
- 16 cherry or grape tomatoes
- Four 4-ounce portions wild-caught salmon, pin bones removed
- 4 slices preserved lemon, optional (or 4 paper-thin slices fresh lemon)
For the Lemon-Caper Butter:
- 4 tablespoons salted butter, at room temperature
- 2 teaspoons nonpareil capers, drained
- Finely grated zest of 1/2 lemon
- 1 teaspoon fresh lemon juice
- Creole seasoning and kosher salt, to taste
Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
Combine the potatoes, olive oil, vegetable oil, Creole seasoning and salt in a large mixing bowl and toss until the potatoes are evenly coated with the spices and oil mixture. Using your hands or a slotted spoon, transfer the potatoes to the lined baking sheet, leaving most of the oil in the bottom of the bowl. Transfer the baking sheet to the middle of the oven and cook until the potatoes are tender and golden around the edges, usually 30 minutes, turning them midway through cooking.
When the potatoes are golden and tender, remove the pan from the oven and scoot them to one side of the baking pan. Add the asparagus and tomatoes to the bowl with the remaining seasoned oil and toss to coat. Place the asparagus and tomatoes on the open side of the baking sheet. Turn the salmon fillets in the oil remaining in the bowl (just to coat lightly on both sides), then arrange the salmon on top of the asparagus. Top each portion of salmon with a slice of preserved lemon if desired and sprinkle lightly with kosher salt. Return the baking sheet to the oven and continue cooking until the asparagus is crisp-tender and the salmon is cooked to your liking, usually about 10 to 12 minutes longer. (Exact cooktime will depend on the thickness of salmon fillets.)
While the salmon is cooking, combine all ingredients for the Lemon-Caper Butter in a small bowl and stir until thoroughly blended.
When the salmon comes out of the oven, serve each portion with some of the roasted potatoes, asparagus, and cherry tomatoes, topped with a spoonful of the Lemon-Caper Butter.