Delightful One-Pan Roasted Salmon Niçoise with Creamy Mascarpone Sauce

Roasted Salmon Niçoise with Creamy Mascarpone Sauce.

Yields: 4 servings Prep time: 15 minutes Cook time: 25 minutes

Ingredients:

• 4 (6-ounce) salmon fillets, skin on or off

• 1 pound small red potatoes, halved or quartered if large

• 1 pound asparagus spears, trimmed

• 1 pint cherry tomatoes, halved

• 1/4 cup olive oil

• Salt and pepper to taste

• 1/2 cup mascarpone cheese

• 2 tablespoons milk

• 1 tablespoon lemon juice

• 2 tablespoons chopped fresh dill

• 2 tablespoons chopped fresh parsley
  

Equipment:

• Large baking sheet

• Small saucepan or microwave-safe bowl
  

Instructions

1. Preheat oven to 400°F (200°C).
   

2. In a large bowl, toss potatoes, asparagus, and cherry tomatoes with olive oil, salt, and pepper. Spread vegetables in a single layer on a large baking sheet.
   

3. Place salmon fillets on top of the vegetables, skin side down if using skin-on fillets. Season salmon with salt and pepper.
   

4. Roast in the preheated oven for 15-20 minutes, or until salmon is cooked through and vegetables are tender.
   

5. While the salmon and vegetables are roasting, prepare the mascarpone sauce. In a small saucepan or microwave-safe bowl, combine mascarpone cheese and milk. Heat over low heat or microwave in 30-second intervals, stirring until smooth and creamy. Stir in lemon juice, dill, and parsley. Season with salt and pepper to taste.
   

6. Once the salmon and vegetables are cooked, remove them from the oven. Drizzle mascarpone sauce over the salmon and vegetables.
   

7. Serve immediately.
   

Tips and Variations:

• For a richer flavor, use smoked salmon fillets.

• Substitute other vegetables such as broccoli florets, bell peppers, or zucchini.

• Add a splash of white wine to the mascarpone sauce for extra flavor.

• Garnish with lemon wedges or capers.

• Serve with crusty bread for soaking up the delicious sauce.