Instructions:
step 1 Preheat oven to 200°C (400°F).
step 2 Toss baby potatoes with olive oil, rosemary, salt, and pepper. Spread on a baking tray and roast for 25-30 minutes or until golden and tender.
step 3 Meanwhile, mix olive oil, parsley, thyme, garlic, lemon juice, salt, and pepper to make the herb glaze.
step 4 Heat a non-stick skillet over medium heat. Add salmon fillets skin-side down and sear for 4-5 minutes. Flip and brush with herb glaze, then cook for another 3-4 minutes until salmon is cooked through and glazed. Remove from heat.
step 5 Toss asparagus with olive oil, place on a baking tray, and roast in the oven for 8-10 minutes. In the last 2 minutes of roasting, sprinkle with cheese and return to the oven until melted.
step 6 Plate the salmon with cheesy asparagus and roasted potatoes. Garnish with fresh chives or parsley and serve immediately.
Storage and Reheating Tips:
Store leftovers in separate airtight containers in the fridge for up to 2 days. Reheat the salmon and potatoes in the oven at 180°C (350°F) until warmed through. Asparagus can be reheated gently in the microwave. Best enjoyed fresh and not recommended for freezing.
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