Instructions:
step 1 Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
step 2 Toss the baby potatoes with 2 tbsp olive oil, salt, pepper, and Italian herbs. Spread them on one side of the baking sheet and roast for 20 minutes.
step 3 While potatoes roast, trim the asparagus and place them on a separate tray. Drizzle with 1 tbsp olive oil and season lightly with salt and pepper.
step 4 In a small pan, melt the butter over medium heat and add the minced garlic. Sauté for 1-2 minutes until fragrant. Set aside.
step 5 Season the salmon fillets with smoked paprika, salt, and pepper. Brush with some of the garlic butter.
step 6 After 20 minutes, remove the baking sheet, stir the potatoes, and add the asparagus to the tray. Roast for another 10 minutes.
step 7 Top the roasted asparagus with mozzarella and Parmesan cheese. Return to the oven for 5 more minutes until the cheese is melted and bubbly.
step 8 Meanwhile, heat a skillet over medium-high heat. Sear the salmon fillets skin-side down first for about 4-5 minutes per side, brushing with more garlic butter as they cook.
step 9 Plate the cheesy asparagus, crispy baby potatoes, and garlic butter salmon. Garnish with fresh parsley before serving.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the salmon gently in a skillet over low heat or in the oven at 300°F (150°C) to maintain moisture. Reheat the potatoes and asparagus in the oven or air fryer to regain crispness without drying them out.
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