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.
