Instructions:
step 1 Preheat your oven to 400°F (200°C).
step 2 Toss the halved baby potatoes in 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and crispy.
step 3 While the potatoes roast, arrange asparagus on another baking tray. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
step 4 Mix mozzarella and blue cheese, then sprinkle it over the asparagus.
step 5 Place the asparagus in the oven for the last 10-12 minutes of the potato roasting time, or until cheese is melted and bubbly.
step 6 Season salmon fillets with smoked paprika, salt, and black pepper.
step 7 Heat 1 tablespoon butter in a skillet over medium heat. Add minced garlic and cook for 30 seconds.
step 8 Add salmon fillets skin-side down and sear for 4-5 minutes. Flip and cook another 3-4 minutes, adding the remaining 2 tablespoons of butter and lemon juice.
step 9 Baste the salmon with the melted garlic butter and cook until done to your liking.
step 10 Plate the salmon alongside roasted potatoes and cheesy asparagus. Garnish with fresh parsley.
Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. For microwave reheating, use medium power to avoid overcooking the salmon. Keep asparagus separate to preserve its texture.
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