🔥 Grilled Salmon with Cheesy Asparagus & Crispy Baby Potatoes 🧄🧀🥔
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories per serving: ~600 kcal
🛒 Ingredients
🐟 2 salmon fillets (skin-on, about 5 oz each)
🧂 Salt & black pepper, to taste
🍋 Juice of ½ lemon
🫒 2 tbsp olive oil
🥔 1 lb baby potatoes (skin on)
🧄 2 garlic cloves, minced
🌿 1 tbsp fresh parsley, chopped (for garnish)
🧀 ½ cup shredded mozzarella (or a mix of mozzarella and parmesan)
🌿 2 tbsp chopped spinach or herbs (fresh or frozen, optional in cheese)
🌱 1 bunch fresh asparagus, ends trimmed
👨🍳 Instructions
Prep the potatoes: Preheat oven to 425°F (220°C). Toss whole baby potatoes with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 mins until golden and crispy.
Prepare the asparagus: Place asparagus in a baking dish. Drizzle with olive oil and season lightly. Sprinkle with shredded cheese and herbs/spinach. Bake during the last 10 minutes of the potatoes’ roasting time until cheese is melted.
Season the salmon: Pat the 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. Cook salmon skin-side down for about 4–5 minutes, then flip and cook another 3–4 minutes until cooked through and nicely charred.
Plate and serve: Serve salmon with cheesy asparagus and roasted potatoes. Garnish potatoes with chopped parsley.
💡 Notes & Variations
Substitute mozzarella with gruyère or a cheddar mix for stronger flavor.
Swap asparagus with tenderstem broccoli or green beans.
Add a dollop of herb butter on the salmon for richness.
Use an air fryer for the potatoes for extra crispness.