Garlic Butter Salmon with Roasted Potatoes and Asparagus

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2: Toss the baby potatoes with olive oil, half of the garlic, paprika, salt, and black pepper.

Step 3: Spread the potatoes on the baking sheet and roast for 20 minutes.

Step 4: In a small bowl, mix the melted butter with the remaining garlic and Italian seasoning.

Step 5: Push the potatoes to one side of the baking sheet and place the salmon fillets and asparagus on the tray.

Step 6: Brush the garlic butter mixture over the salmon and asparagus.

Step 7: Sprinkle the mozzarella cheese and Parmesan cheese over the asparagus.

Step 8: Return the baking sheet to the oven and bake for another 12 to 15 minutes until the salmon is cooked through and the cheese is melted.

Step 9: Garnish with chopped parsley before serving.

Storage and Reheating Tips

Store leftover Garlic Butter Salmon with Roasted Potatoes and Asparagus in airtight containers in the refrigerator for up to 3 days.

Reheat gently in the oven at 350°F (175°C) until warmed through to maintain the best texture.

Avoid microwaving the salmon for too long, as it may dry out during reheating.