Instructions
Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Step 2: In a bowl, toss the halved baby potatoes with olive oil, garlic powder, salt, and pepper. Spread them on one side of the baking sheet and roast for 15 minutes.
Step 3: While the potatoes are roasting, brush the salmon fillets generously with BBQ sauce and set aside to marinate briefly.
Step 4: After 15 minutes, remove the baking sheet from the oven. Push the potatoes to one side and place the salmon fillets in the center. Add the asparagus on the other side, drizzle with a little olive oil, and season with salt and pepper.
Step 5: Roast everything together for another 12-15 minutes, until the salmon is cooked through and flakes easily with a fork, and the potatoes are golden and tender.
Step 6: In the final 5 minutes of roasting, sprinkle mozzarella and parmesan over the asparagus and return to the oven until the cheese is melted and bubbly.
Step 7: Remove from the oven and garnish everything with chopped parsley. Serve hot and enjoy!
Storage Information
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for best results. The salmon can also be flaked and used cold in salads or wraps the next day!
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