Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. Wash the baby potatoes and place them in a pot of salted water.
Step 3. Bring to a boil and cook for 12–15 minutes until fork-tender. Drain and allow to cool slightly.
Step 4. Toss the potatoes with olive oil, garlic powder, salt, and black pepper.
Step 5. Spread the potatoes on a baking sheet and lightly press each one with the bottom of a glass to flatten slightly.
Step 6. Sprinkle the potatoes with mozzarella cheese and Parmesan cheese.
Step 7. Arrange the asparagus on one side of the baking sheet and drizzle with olive oil. Season with garlic powder, salt, and black pepper.
Step 8. In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper.
Step 9. Rub the salmon fillets with olive oil and coat evenly with the seasoning mixture.
Step 10. Place the salmon fillets on the baking sheet beside the asparagus.
Step 11. Roast for 12–15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
Step 12. Broil for 1–2 minutes if desired to lightly brown the cheese on the potatoes.
Step 13. Remove the baking sheet from the oven and sprinkle the potatoes with chopped parsley.
Step 14. Arrange the salmon, cheesy potatoes, and roasted asparagus on serving plates.
Step 15. Garnish with fresh parsley and serve with lemon wedges.
Storage and Reheating Tips
Store leftover salmon, potatoes, and asparagus in separate airtight containers in the refrigerator for up to 3 days.
Reheat the salmon gently in a 300°F (150°C) oven for 8–10 minutes until warmed through.
Reheat the potatoes in an oven or air fryer at 375°F (190°C) for 5–7 minutes to maintain their texture.
Warm the asparagus in a skillet or microwave until heated through.
Avoid overcooking the salmon during reheating to prevent it from drying out.
Cooked salmon and potatoes can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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