Instructions
Step 1: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add the cubed salmon and cook for 3-4 minutes per side until golden and cooked through. Season with paprika, salt, and pepper. Transfer to a plate and set aside.
Step 2: In the same skillet, add the baby potatoes with remaining olive oil and cook for 10-12 minutes, stirring occasionally, until they turn golden and crispy. Sprinkle with dried parsley and season with salt and pepper.
Step 3: Add the fresh asparagus to the potatoes and cook for 4-5 minutes until tender. Top with shredded cheese and cover the skillet for 1-2 minutes until melted.
Step 4: Return the salmon to the skillet and gently mix. Add minced garlic and black olives, cooking for another minute until fragrant.
Step 5: Transfer everything to a serving plate. Arrange lemon slices on top and garnish with fresh parsley. Serve immediately while warm and cheesy.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salmon, potatoes, and asparagus keep well together and taste great as a cold salad the next day.
To reheat, place on a plate and warm gently in the microwave for 1-2 minutes, or transfer to a skillet over low heat for 3-4 minutes. Add a splash of lemon juice to refresh the flavors.
Tip: If you prefer to meal prep, cook the potatoes and asparagus ahead of time, then quickly pan-sear the salmon fresh on serving day for the best texture.
Continue on the next page