1
["1) In 1 qt. sauce pan, boil water over high heat. Add peeled and quartered potatoes and 1 tsp of the salt. Lower heat and boil, covered, until potatoes are barely tender (about 15 minutes).", "", "2) In 10"" nonstick skillet, saute mushrooms and garlic in 1 tbsp of butter over med. high heat until lightly browned, about 3 min. Set aside on plate.", "", "3) Scrape skin on salmon to remove any scales. Halve the tomatoes. Break off butt ends of asparagus stalks as far from bud ends as the snap easily. Slice the tips diagonally 1/3"" thick (about 1 cup)", "", "4)When potatoes are done, remove from water using slotted spoon and drain on paper towel. Turn heat to high and add asparagus to water. Boil 2 minutes, then drain.", "", "5) Season salmon with pepper and 1/2 tsp of salt. Brown salmon and potato quarters in same skillet used for mushrooms in olive oil and 1 tbsp of butter over med-high heat for about 8 minutes. Sprinkle with oregano and tarragon toward end of browning. Remove salmon and potatoes to serving platter.", "", "6) Add mushrooms, asparagus, and tomatoes to skillet and heat thru over med-high heat, 1-2 min. Sprinkle with 1/8 tsp salt. Remove from skillet and place around salmon. Add wine to skillet and boil down to 1 tbsp over high heat, about 3 min. Swirl in 1 tbsp butter, then drizzle over salmon."]
