Cheesy Asparagus, Herb Potatoes & Glazed Salmon Plate 🧀🥔🐟

 

Prep Time: 15 mins

Cook Time: 30 mins

Servings: 2

Calories per serving: ~650 kcal

📝 Ingredients:

For the salmon:

2 salmon fillets (about 150–180g each) 🐟

1 tbsp olive oil 🫒

1 tsp smoked paprika

½ tsp garlic powder

Salt & black pepper to taste 🧂

Optional: lemon wedges 🍋

For the potatoes:

400g baby potatoes 🥔

1½ tbsp olive oil

1 tsp dried herbs (thyme or rosemary)

Salt & pepper

Fresh parsley for garnish 🌿

For the asparagus:

200g fresh asparagus spears

1 tsp olive oil

Salt

½ cup shredded cheese (mozzarella, cheddar or a blend)

🧀

Optional: garlic powder or Italian herbs

👨‍🍳 Instructions:

Preheat oven to 200°C (400°F).

Toss baby potatoes with olive oil, herbs, salt, and pepper.

Roast for 30 minutes, shaking halfway through.

Trim asparagus ends and toss with olive oil and salt.

Arrange on a baking tray. In the last 10 minutes of

roasting, top with cheese and bake until melted.

While veggies roast, season salmon with paprika, garlic

powder, salt, and pepper.

Heat oil in a pan over medium-high heat and sear salmon

3–4 minutes per side until golden and just cooked

through.

Plate everything together and garnish with parsley and

optional lemon wedges.

💡 Tips:

Add chili flakes for heat.

Use air fryer for potatoes to save oven space.

Swap salmon for chicken breast or tofu for variation