Preheat your oven to 425°F (220°C). Wash and halve the baby potatoes, then toss them with olive oil, salt, pepper, and chopped rosemary. Spread them out on a baking sheet.

Roast the Potatoes

Roast in the preheated oven for about 25-30 minutes or until golden brown and crispy, flipping halfway through.

For the Seasonal Vegetables

Prepare the Vegetables

While the potatoes are roasting, wash the asparagus or green beans. In a pan, heat olive oil over medium heat, then add the vegetables seasoned with salt and pepper.

Cook the Vegetables

Sauté the vegetables for about 5-7 minutes until tender-crisp.

For the Salmon

Cook the Salmon

In a large skillet, heat olive oil over medium-high heat. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until cooked through.

For the Arugula Salsa Verde

Make the Salsa Verde

In a food processor, combine arugula, parsley, capers, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and adjust seasoning to taste.