Grilled Salmon with Cheesy Baked Asparagus & Roasted Baby Potatoes

Instructions:
step 1 Preheat oven to 425°F (220°C).
step 2 Toss baby potatoes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
step 3 Toss asparagus with olive oil, salt, and pepper. Arrange on a baking dish and sprinkle with mozzarella and Parmesan. Bake in the oven for 12–15 minutes or until cheese is melted and bubbly.
step 4 While vegetables cook, rub salmon fillets with olive oil, paprika, garlic powder, salt, and pepper.
step 5 Preheat a grill or grill pan over medium-high heat. Cook salmon skin-side down (if applicable) for 4–5 minutes per side or until cooked through and lightly charred.
step 6 Plate the grilled salmon with cheesy asparagus and roasted potatoes. Sprinkle with chopped parsley and serve hot.

Storage and Reheating Tips:
Store leftovers in airtight containers for up to 3 days. Reheat salmon gently in a skillet or oven at 300°F (150°C) to retain moisture. Reheat potatoes in the oven or air fryer for crispness. Asparagus is best reheated in the oven or eaten cold.