Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 2 lbs baby potatoes, halved
- 1 bunch asparagus, trimmed
- 1 cup shredded cheddar cheese
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 tsp paprika
- 1 tsp cumin
- Salt and black pepper to taste
- Fresh herbs (parsley, thyme)
Instructions
- Preheat oven to 400°F (200°C). Toss halved potatoes with 2 tbsp olive oil, minced garlic, salt, pepper, and fresh herbs. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and tender.
- While potatoes cook, season salmon fillets with paprika, cumin, salt, and pepper. Toss asparagus with olive oil, garlic, salt, and pepper. Arrange asparagus on a baking sheet, top with shredded cheddar cheese, and roast for 10-12 minutes until cheese is melted and bubbly.
- In the last 12-15 minutes of roasting, place seasoned salmon fillets on a separate baking sheet and bake until cooked through, about 12-15 minutes for medium doneness. Serve salmon with cheesy asparagus and garlic herb potatoes.
Notes
For extra crispiness, parboil potatoes for 5 minutes before roasting. Use fresh herbs for brighter flavor. Let salmon rest 2 minutes before serving to retain juices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 520
- Sugar: 3g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 95mg