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4 medium red or white waxy potatoes
1 cup peeled and trimmed baby carrots
8 whole shallots or 2 small onions, peeled
3 tablespoons olive oil
Salt and freshly ground black pepper
8 ounces asparagus spears, cut into 2-inch lengths
4 salmon steaks
2 tablespoons chopped fresh herbs, such as chives, dill, parsley, basil, or a combination


1 Place a rack in the center of the oven. Preheat the oven to 425°F. Cut the potatoes into thick slices and pat them dry. In a large roasting pan, combine the potatoes, carrots, and shallots or onions. Add the oil and salt and pepper to taste. Toss well. Spread the vegetables in the pan and bake for 20 minutes.

2 Stir the vegetables and add the asparagus. Bake 10 minutes more or until the vegetables are lightly browned.

3 Sprinkle the salmon with salt and pepper. Push the vegetables to the sides of the pan. Add the salmon steaks. Bake 7 minutes more or until the salmon is just barely opaque and still moist when cut in the thickest part. Sprinkle with the herbs and serve immediately.


From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.