Prepare a baking sheet by lining with aluminum foil or parchment paper
Brine the salmon: cut the salmon fillet in half and arrange it so both pieces fit into an 8x8" baking dish
Stir together the water, salt and agave nectar. Then pour this liquid over the salmon
Cover and refrigerate for 30-60 minutes
While salmon is brining, begin quartering the fingerling potatoes
Once quartered, toss in extra virgin olive oil until fully coated, toss in seafood seasoning and kosher salt and lay out on prepared baking sheet
Bake for 25 minutes
Chop the ends of the asparagus, and cut the lemon into thin slices (if using)
Mix up the ingredients for the dressing in a small bowl
Once finished brining , remove the salmon from the brine and rinse it briefly in cold water. Pat the salmon dry
After the potatoes have baked, pull the sheet pan out and make room for the asparagus and salmon
Before adding the salmon, brush a generous amount of oil onto the foil to prevent it from sticking
Place the salmon and asparagus on the sheet pan and brush generously with the previously made dressing and stick some lemon slices in between the asparagus spears (if using)
Bake the sheet pan for an additional 15 minutes, or until salmon is cooked through
Serve immediately
Note:
Cook time is set to get a “well-done” salmon, adjust time for your preferences
