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Ingredients
US|METRIC
4 SERVINGS
- 10 oz. salmon fillet (wild-caught sockeye)
- 12 fingerling potatoes (halved)
- 1 bunch asparagus spears (on the skinny side)
- 1 lemon (sliced)
- 2 garlic cloves (minced)
- 2 rosemary sprigs
- olive oil (or butter)
- 1/4 cup kosher salt
- salt
- pepper
- 1 cup creme fraiche (sour cream or Greek yogurt)
- 1 lemon
- 1/4 cup fresh dill (loosely chopped)
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