Ingredients
For the Salmon:
Salmon Fillets: 4 (about 1 lb total)
Paprika: 1 teaspoon
Garlic Powder: 1 teaspoon
Salt & Pepper: To taste
Lemon Juice: 1 tablespoon
Olive Oil: 1 tablespoon
For the Cheesy Asparagus:
Asparagus: 1 bunch, trimmed
Mozzarella Cheese: ½ cup, shredded
Salt & Pepper: To taste
Garlic Powder: ½ teaspoon
Olive Oil: 1 tablespoon
For the Garlic Herb Potatoes
Baby Potatoes: 1 pound, halved
Butter: 2 tablespoons, melted
Fresh Parsley: 2 tablespoons, chopped
Garlic: 2 cloves, minced
Salt & Pepper: To taste
Instructions
Preheat the oven to 400°F (200°C).
Pat the salmon fillets dry and rub them with olive oil, paprika, garlic powder, salt, pepper, and lemon juice. Place on a parchment-lined baking sheet.
Toss the asparagus with olive oil, garlic powder, salt, and pepper. Lay it next to the salmon and sprinkle shredded mozzarella cheese on top.
In a separate bowl, toss the halved baby potatoes with melted butter, minced garlic, salt, and pepper. Spread them on another baking sheet in a single layer.
Roast the salmon and asparagus for 15–18 minutes, until the salmon flakes easily and the cheese is melted and golden.
Roast the potatoes for 25–30 minutes, flipping halfway through, until golden and crispy.
Plate the salmon, cheesy asparagus, and garlic herb potatoes. Garnish the potatoes with fresh parsley and serve immediately.
Leave a Comment