Grilled Salmon with Roasted Potatoes & Cheesy Asparagus
Ingredients (serves 2)
Salmon
- 2 salmon fillets
- 1 tbsp olive oil
- Salt & black pepper
- 1 tsp lemon juice
- ½ tsp garlic powder or minced garlic
- Optional: paprika or chili flakes
Roasted Potatoes
- 3–4 medium potatoes (cubed)
- 2 tbsp olive oil
- Salt & pepper
- ½ tsp paprika
- ½ tsp dried herbs (oregano/rosemary)
Cheesy Asparagus
- 1 bunch asparagus (trimmed)
- 1 tbsp butter or olive oil
- 2 cloves garlic (minced)
- ½ cup grated mozzarella or cheddar
- 2 tbsp Parmesan (optional)
- Salt & pepper
👨🍳 Instructions
1. Roast the potatoes (start first)
- Preheat oven to 200°C (400°F).
- Toss potatoes with olive oil, salt, pepper, paprika, and herbs.
- Spread on a baking tray in a single layer.
- Roast for 30–40 minutes, flipping halfway, until golden and crispy.
2. Cook the salmon
- Heat a grill pan or skillet over medium-high heat.
- Rub salmon with olive oil, salt, pepper, garlic, and lemon juice.
- Grill for 3–4 minutes per side (depending on thickness).
- Cook until golden outside and just flaky inside.
Tip: Don’t overcook—salmon stays juicy at medium doneness.
3. Make cheesy asparagus
- In a pan, melt butter and sauté garlic for 30 seconds.
- Add asparagus and cook for 4–6 minutes until tender-crisp.
- Season with salt and pepper.
- Sprinkle cheese over asparagus and cover the pan for 1–2 minutes until melted and gooey.
🍽️ To Serve
- Place roasted potatoes on the plate first.
- Add grilled salmon on the side.
- Lay cheesy asparagus next to it.
- Optional finishing touch: squeeze of lemon over salmon + sprinkle of parsley.
🔥 Quick upgrades (optional)
- Add a garlic butter drizzle over salmon.
- Toss potatoes with Parmesan right after roasting.
- Add chili flakes to asparagus for a slight kick.