Garlic Herb Salmon with Roasted Potatoes, Asparagus, and Avocado Salad

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. Toss the diced potatoes with olive oil, garlic powder, salt, and black pepper. Spread them on a baking sheet and roast for 20 minutes.

Step 3. In a small bowl, combine the olive oil, garlic, lemon juice, paprika, parsley, salt, and black pepper.

Step 4. Pat the salmon fillets dry and brush them generously with the garlic herb mixture.

Step 5. Toss the asparagus with olive oil, salt, and pepper.

Step 6. Remove the potatoes from the oven, stir them, and place the salmon fillets and asparagus on the same baking sheet.

Step 7. Return the pan to the oven and roast for 12–15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Step 8. While the salmon cooks, combine the lettuce, avocado, and red onion in a large bowl.

Step 9. Whisk together the olive oil, lemon juice, salt, and black pepper, then drizzle over the salad and toss gently.

Step 10. Remove the salmon, potatoes, and asparagus from the oven and let the salmon rest for 2 minutes.

Step 11. Arrange the salmon, roasted potatoes, asparagus, and avocado salad on serving plates.

Step 12. Serve with salsa or your favorite sauce on the side if desired.

Storage and Reheating Tips

Store leftover salmon, potatoes, asparagus, and salad components separately in airtight containers in the refrigerator for up to 3 days.

Add fresh avocado just before serving to maintain the best texture and color.

Reheat salmon gently in a 300°F (150°C) oven for 8–10 minutes to prevent it from drying out.

Roasted potatoes can be reheated in an oven or air fryer at 375°F (190°C) for 5–7 minutes to restore crispness.

Asparagus can be reheated briefly in a skillet or microwave until warmed through.

For meal prep, keep the salad dressing separate and assemble the salad just before serving.