Instructions
Step 1: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2: Toss the baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread on one side of the baking sheet and roast for 25–30 minutes, stirring halfway through.
Step 3: In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper.
Step 4: Pat the salmon fillets dry and rub them lightly with olive oil. Coat each fillet evenly with the blackening seasoning mixture.
Step 5: Heat a large skillet over medium-high heat. Cook the salmon for 3–4 minutes per side until a dark crust forms and the fish flakes easily with a fork.
Step 6: Toss the asparagus with olive oil, garlic powder, salt, and pepper. Place it on the baking sheet during the last 12–15 minutes of the potatoes’ cooking time.
Step 7: Mix the softened butter and minced garlic. Spread over the bread slices.
Step 8: Top each slice with mozzarella and Parmesan cheese.
Step 9: Place the bread on a separate baking sheet and bake for 8–10 minutes, or until the cheese is melted and lightly golden.
Step 10: Sprinkle the cheesy toast with fresh parsley.
Step 11: Arrange the blackened salmon, roasted asparagus, potatoes, and cheesy garlic toast on serving plates.
Step 12: Serve immediately while hot.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 3 days.
Keep the salmon separate from the bread when storing to maintain texture.
Reheat salmon, potatoes, and asparagus in a 350°F (175°C) oven for 8–10 minutes or until warmed through.
Toast is best reheated in an oven or air fryer to restore crispness.
Avoid overheating the salmon to prevent it from drying out.
Continue on the next page