Instructions
Step 1: Preheat your oven to 400°F. Toss baby potatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet.
Step 2: Roast potatoes for 15 minutes, then add trimmed asparagus tossed with 1 tbsp olive oil, salt, and pepper to the same sheet.
Step 3: In a small bowl, combine minced garlic, remaining 1 tbsp olive oil, paprika, parsley, salt, and pepper to create a herb paste.
Step 4: Place salmon fillets on the baking sheet with the vegetables and spread the garlic herb mixture evenly over each fillet.
Step 5: Roast everything together for 12 to 15 minutes until salmon is cooked through and flakes easily with a fork.
Step 6: Drizzle lemon juice over the salmon and vegetables just before serving for a bright, fresh finish.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The components stay fresher when kept separately if possible.
Reheat gently in a 350°F oven for about 10 minutes until warmed through. Avoid the microwave to prevent the salmon from drying out.
This dish is also delicious served cold the next day as a protein-packed lunch. Simply let it cool completely before storing.
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