step 1 Preheat oven to 400°F (200°C).
step 2 Toss baby potatoes with olive oil, herbs, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
step 3 Place trimmed asparagus on a separate baking tray, drizzle with olive oil, and season with salt and pepper.
step 4 Roast asparagus for 10-12 minutes, then sprinkle cheese over the top and return to oven for 2-3 minutes until melted and bubbly.
step 5 Meanwhile, rub salmon fillets with olive oil, garlic powder, herbs, salt, and pepper.
step 6 Grill salmon in a pan or on a grill over medium heat for 4-5 minutes per side or until cooked through and slightly charred.
step 7 Plate the grilled salmon with the roasted baby potatoes and cheesy asparagus.
Storage and Reheating Tips.
Store leftovers in airtight containers in the fridge for up to 2 days. Reheat salmon gently in a skillet or microwave at low power to avoid drying. Reheat potatoes in an oven or air fryer, and asparagus in the microwave or skillet just until warmed through.
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