Sheet Pan Lemon-Herb Salmon with Asparagus & Baby Potatoes

1. 1
   Heat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2. 2
   Halve the baby potatoes, toss with half the olive oil, salt, and pepper, and spread on the sheet.
3. 3
   Roast the potatoes for 12 minutes until they begin to soften when pierced with a fork.⏱ 12 min
4. 4
   Snap the woody ends off the asparagus and toss the spears with the remaining oil, salt, and pepper.
5. 5
   Slide the potatoes to one side, adding the asparagus spears and salmon fillets skin-side down.
6. 6
   Rub the minced garlic and lemon zest over the salmon, then season with salt and pepper.
7. 7
   Return the sheet to the oven and roast for 12 to 14 minutes until the salmon flakes easily.⏱ 14 min
8. 8
   Squeeze fresh lemon juice over everything and scatter chopped dill across the pan before serving.
9. 9
   Whisk the oyster sauce, low-sodium soy sauce, fish sauce, brown sugar, and one tablespoon water together in a bowl.
10. 10
    Heat the neutral oil in a large skillet over medium-high heat until shimmering hot.
11. 11
    Add the sliced shallot, garlic, and chilies, stirring constantly for 30 seconds until fragrant.⏱ 30 sec
12. 12
    Add the ground chicken, breaking it apart with a spatula for 4 to 5 minutes until fully cooked.⏱ 5 min
13. 13
    Pour in the sauce mixture and stir-fry for 1 minute until the chicken turns glossy and fragrant.⏱ 1 min
14. 14
    Turn off the heat and fold in the fresh basil leaves until just wilted from the residual heat.
15. 15
    Warm the cooked jasmine rice and riced cauliflower together in a dry pan for 2 minutes.⏱ 2 min
16. 16
    Divide the warm rice blend between two plates and spoon the savory basil chicken over top.