Ingredients
Scale
- 2 salmon fillets
- 2 cups baby potatoes, halved
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- 1 clove garlic, minced
- ½ cup shredded mozzarella or cheese blend
- 1 tbsp fresh parsley, chopped
- Salt & pepper to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp lemon juice (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss halved potatoes with olive oil, minced garlic, salt, and pepper. Place on a baking sheet and roast for 25-30 minutes until golden brown.
- On another baking sheet, arrange asparagus drizzled with olive oil and seasonings. Top with cheese and bake during the last 10 minutes of potato roasting.
- Season salmon fillets with spices. Heat olive oil in a grill pan over medium-high heat and grill each fillet for 4-5 minutes per side until cooked through.
- Serve salmon alongside roasted garlic potatoes and cheesy asparagus, garnishing with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling/Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 540
- Sugar: 2g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 90mg