Salmon Power Plate Feast

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. Toss the cubed potatoes with olive oil, garlic powder, paprika, salt, and black pepper.

Step 3. Spread the potatoes on a baking sheet and roast for 25 to 30 minutes, turning halfway through, until golden and crisp.

Step 4. In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, black pepper, olive oil, and lemon juice.

Step 5. Rub the seasoning mixture evenly over the salmon fillets.

Step 6. Place the salmon on a parchment-lined baking sheet and roast for 12 to 15 minutes, or until the fish flakes easily with a fork.

Step 7. During the last 10 minutes of cooking, place the asparagus on the baking sheet, drizzle with olive oil, and season lightly with salt and pepper.

Step 8. Roast the asparagus until tender-crisp.

Step 9. In a bowl, combine the cucumber, red onion, lemon juice, olive oil, salt, and black pepper to make the cucumber salad.

Step 10. In another bowl, mix together the diced tomatoes, red onion, cilantro, lime juice, and salt to prepare the salsa.

Step 11. Slice the avocado just before serving.

Step 12. Arrange the roasted potatoes, asparagus, avocado slices, and cucumber salad on serving plates.

Step 13. Place a salmon fillet in the center of each plate.

Step 14. Serve with a spoonful of fresh tomato salsa on the side.

Step 15. Enjoy immediately while the salmon and potatoes are warm.

Storage and Reheating Tips

Store the salmon, potatoes, asparagus, and salads in separate airtight containers in the refrigerator for up to 3 days.

Reheat the salmon, potatoes, and asparagus in a 350°F (175°C) oven or air fryer until warmed through.

Prepare avocado fresh when serving, as it browns quickly after slicing.

Keep the cucumber salad and salsa chilled and serve cold.

This meal is not recommended for freezing due to the fresh vegetables and avocado.