Instructions
step 1 Preheat the oven to 200°C (400°F).
step 2 Rinse baby potatoes and cut larger ones in half. Toss with olive oil, salt, pepper, and dried herbs. Spread on a baking tray and roast for 30–35 minutes or until golden and tender.
step 3 Place asparagus on a baking tray lined with foil or parchment. Sprinkle with a pinch of salt and top with shredded cheese and chopped herbs. Bake in the oven during the last 10 minutes of the potato roasting time, until cheese is melted and bubbly.
step 4 Season salmon fillets with garlic powder, mixed herbs, salt, and pepper.
step 5 Heat olive oil (and butter if using) in a skillet over medium heat. Add salmon fillets skin-side down and cook for 4–5 minutes. Flip and cook for another 3–4 minutes until the fish is golden and flakes easily with a fork.
step 6 Plate the herb-glazed salmon alongside the cheesy asparagus and roasted baby potatoes. Garnish with fresh parsley or dill.
Storage and Reheating Tips
Store leftovers in separate airtight containers in the fridge for up to 2 days. Reheat salmon gently in a pan or oven to avoid drying it out. Potatoes can be reheated in a hot pan or oven for best texture. Asparagus is best reheated briefly in the micro
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