Garlic Butter Salmon with Cheesy Asparagus & Roasted Baby Potatoes

Instructions

step 1 Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
step 2 Toss the baby potatoes with 2 tablespoons olive oil, garlic powder, salt, and pepper. Spread evenly on one side of the baking sheet and roast for 20 minutes.
step 3 Meanwhile, heat olive oil in a skillet over medium-high heat. Season salmon with salt and pepper. Sear the salmon fillets skin-side down for 3-4 minutes, then flip and cook for another 2-3 minutes.
step 4 Reduce heat to low and add butter, minced garlic, and lemon juice to the skillet. Baste the salmon with the garlic butter for 1-2 minutes. Remove from heat and set aside.
step 5 While potatoes are roasting, toss asparagus with olive oil, salt, and pepper. After the potatoes have roasted for 20 minutes, add asparagus to the baking sheet and roast everything for another 10 minutes.
step 6 Remove baking sheet, sprinkle mozzarella and Parmesan cheese over asparagus, and broil for 2-3 minutes until cheese is melted and bubbly.
step 7 Plate the garlic butter salmon with cheesy asparagus and roasted baby potatoes. Garnish with chopped parsley and serve warm.

Storage and Reheating Tips

Store any leftovers in airtight containers in the fridge for up to 3 days. Reheat salmon gently in a skillet over low heat or in the microwave at 50% power to maintain moisture. Reheat potatoes and asparagus in the oven or microwave until warmed through. Avoid overcooking when reheating to preserve texture and flavor.