Directions
- Prep the potatoes: Preheat oven to 425°F (220°C). Toss whole baby potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning halfway, until golden and crispy.
- Prepare the asparagus: Place asparagus in a baking dish or on a tray. Drizzle lightly with olive oil and season with salt and pepper. Sprinkle shredded cheese and optional herbs or spinach. Bake in the last 10 minutes of the potato roasting time until cheese melts and asparagus is tender.
- Season the salmon: Pat salmon fillets dry. Rub with lemon juice, minced garlic, salt, pepper, and remaining olive oil.
- Grill the salmon: Heat a non-stick pan or grill over medium-high heat. Place salmon skin-side down and cook 4–5 minutes. Flip and cook an additional 3–4 minutes until cooked through and lightly charred.
- Plate the dish: Arrange salmon fillets on plates alongside roasted baby potatoes and cheesy asparagus. Garnish potatoes with chopped parsley.
- Serve hot: Enjoy immediately for the best flavor and texture.
Recipe Details
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 2
Difficulty: Easy
Variations & Substitutions
- Swap mozzarella with Gruyère or cheddar for a richer cheese flavor.
- Replace asparagus with tenderstem broccoli or green beans for variety.
- Add a pat of herb butter or garlic butter on top of the salmon for extra indulgence.
- Roast potatoes in an air fryer for extra crispiness and faster cooking.
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