Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
Calories per Serving: ~550
Ingredients
For the Salmon:
🐟 Salmon Fillets: 4 (about 1 lb total)
🌶️ Paprika: 1 tsp
🌿 Garlic Powder: 1 tsp
🧂 Salt & Pepper: To taste
🍋 Lemon Juice: 1 tbsp
🛢️ Olive Oil: 1 tbsp
For the Cheesy Asparagus:
🥦 Asparagus: 1 bunch (trimmed)
🧀 Mozzarella Cheese: 1/2 cup, shredded
🧂 Salt & Pepper: To taste
🧄 Garlic Powder: 1/2 tsp
🛢️ Olive Oil: 1 tbsp
For the Garlic Herb Potatoes:
🥔 Baby Potatoes: 1 lb, halved
🧈 Butter: 2 tbsp, melted
🌿 Fresh Parsley: 2 tbsp, chopped
🧄 Garlic: 2 cloves, minced
🧂 Salt & Pepper: To taste
Directions
Prepare the Salmon:
Preheat oven to 400°F (200°C).
Rub salmon fillets with olive oil, paprika, garlic powder, salt, pepper, and lemon juice. Place on a baking sheet lined with parchment paper.
Prepare the Asparagus:
Toss asparagus with olive oil, salt, pepper, and garlic powder. Lay them next to the salmon. Sprinkle mozzarella cheese on top.
Prepare the Potatoes:
Toss baby potatoes with melted butter, minced garlic, salt, and pepper. Spread on a separate baking sheet in a single layer.
Cook Everything:
Roast the salmon and asparagus for 15-18 minutes, until the salmon is flaky and the cheese is melted and bubbly.
Roast the potatoes for 25-30 minutes, flipping halfway, until crispy and golden brown.
Assemble and Serve:
Plate the salmon with cheesy asparagus and garlic herb potatoes. Sprinkle potatoes with fresh parsley before serving. Enjoy this balanced and flavorful meal!
Notes & Variations
Add a drizzle of balsamic glaze over the asparagus for extra tang 🌟.
Use Parmesan cheese instead of mozzarella for a nuttier flavor.
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