1 pound wild salmon (bones removed)
6 small organic purple potatoes, quartered
3 medium-sized carrots, peeled, halved, and cut into 1-inch pieces
1 bunch organic asparagus, rough ends snapped
1 organic ear of corn, kernels removed
1 clove garlic, minced
1/2 lemon, cut into thin rounds
2 tablespoons chopped dill plus extra sprigs for garnish
2 tablespoons chopped chives
1 avocado, flesh scooped and sliced
2 teaspoons chili oil
3 tablespoons olive oil
2 teaspoons smoked paprika
2 teaspoons cumin
Generous pinch of Duxbury Saltworks sea salt
Black pepper to taste


1. Preheat oven to 400 degrees.

2. In a large bowl toss potatoes, carrots, asparagus, corn kernels, garlic, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon chili oil, 2 tablespoons olive oil, salt and pepper to taste.

3. Spread potatoes and carrots evenly on sheet pan (reserving the asparagus and corn kernels) – using parchment paper for easy cleanup – and roast for 15-20 minutes to soften.

4. Meanwhile, rub 1 tablespoon olive oil, 1 teaspoon chili oil, salt, pepper, remaining cumin and smoked paprika on salmon (skin side down). Arrange lemon slices on top.

5. Remove sheet pan from the oven and push softened vegetables to the side. Place the salmon in the middle and add corn and asparagus in a single layer surrounding the salmon.

6. Roast for additional 15 minutes until salmon is opaque throughout and asparagus and corn have softened (roasting time may vary depending upon oven performance).

7. Remove sheet pan from oven, sprinkle dill, chives, additional salt and pepper, as desired. Garnish with avocado slices, additional lemon slices and herbs.

8. Serve immediately, family-style, at the table (salmon will flake easily with a fork).