Instructions:
step 1 Preheat oven to 200°C (400°F). Toss halved baby potatoes with olive oil, garlic powder, salt, pepper, and parsley. Spread on a baking tray and roast for 25-30 minutes until golden and crispy.
step 2 Season salmon fillets with olive oil, lemon juice, paprika, salt, pepper, and parsley. Preheat a grill pan or outdoor grill over medium-high heat.
step 3 Grill the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until charred and cooked through.
step 4 Toss asparagus with olive oil and roast in the oven for 8-10 minutes. In the last 2 minutes, sprinkle with cheese and return to the oven until melted and bubbly.
step 5 Plate the grilled salmon with cheesy asparagus and roasted potatoes. Garnish with extra parsley or chives and serve immediately.
Storage and Reheating Tips:
Store leftovers in airtight containers in the refrigerator for up to 2 days. Reheat salmon and potatoes in a preheated oven at 180°C (350°F) until warmed through. Asparagus can be reheated gently in the microwave. Best enjoyed fresh and not ideal for freezing due to the texture of the fish and cheese.
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