A rare Saturday off means a leisurely brunch is in store!
In a 400 degree oven, roast cubed Yukon gold potatoes with olive oil, salt, pepper and fresh dill for about 15 minutes. Meanwhile, halve some asparagus, toss with minced garlic and lemon zest. Season a salmon filet and top with lemon slices and fresh dill sprig. When 15 minutes is up, toss the asparagus with the potatoes and make some space for the salmon in the middle. Roast skin side down for ten minutes.
Meanwhile, cook eggs to your liking
I finish mine with a Greek yogurt, dill and caper sauce.