Ingredients
Scale
- 2 salmon fillets
- 2 cups baby potatoes, halved
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 cup shredded mozzarella or cheese blend
- 1 tbsp fresh parsley, chopped
- 1 tsp paprika
- 1 tsp garlic powder
- Salt & pepper to taste
- 1 tsp lemon juice (optional)
Instructions
- Preheat your oven to 400°F (200°C). Toss halved baby potatoes with olive oil, minced garlic, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden.
- On another baking sheet, arrange trimmed asparagus, drizzle with olive oil, season with salt and pepper, top with shredded cheese, and bake for about 10 minutes until bubbly.
- Season salmon fillets with paprika, garlic powder, salt, and pepper. Heat a grill pan over medium-high heat with olive oil and grill the salmon for 4-5 minutes per side until cooked through.
- Serve the grilled salmon alongside roasted garlic potatoes and cheesy asparagus.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Grilling & Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 540
- Sugar: 3g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 75mg