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chopped seeded plum tomatoes
GOYA® Pitted Manzanilla Olives, sliced
finely chopped white onion
GOYA® Lemon Juice, divided
or 500g multi-coloured baby new potatoes, halved
or 750g centre-cut salmon fillets
Meyer lemon, sliced into rounds
asparagus spears, trimmed
lemon, cut into wedges
Preheat oven to 400ºF (200ºC). For the olive salsa toss together tomatoes, olives, capers, onion, 2 tbsp. lemon juice and salt. Refrigerate for at least 45 minutes or up to 1 day.
Meanwhile, whisk together extra virgin olive oil, remaining lemon juice and Adobo; toss 2 tbsp. with potatoes. Scatter potatoes, cut side down, on large foil-lined baking sheet.
Roast for about 15 minutes or until lightly browned. Toss potatoes and push to one side of pan. Place salmon, skin side down, in center of pan; top with lemon rounds and brush with 2 tbsp. extra virgin olive oil mixture. Toss asparagus with remaining oil mixture and arrange in even layer next to salmon on remaining side of pan.
Bake for about 20 minutes or until salmon flakes easily around edges. Serve with olive salsa and lemon wedges.
Note: For tender-crisp asparagus, or if spears are very thin, add to the pan during the last 10 minutes of baking time
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