introduction
This recipe pairs grilled salmon with cheesy asparagus and herb potatoes. It cooks fast and tastes clean and fresh. If you like easy sides, try a small warm side like balsamic roasted mushrooms for more veggie ideas.
why make this recipe
Make it because it is simple, healthy, and quick. You get protein, veggies, and carbs in one meal. The cheese makes the asparagus fun for kids and the herb potatoes add fresh flavor.
how to make Grilled Salmon with Cheesy Asparagus & Herb Potatoes
- Roast the baby potatoes first so they get soft and a little brown.
- Roast the asparagus and add cheese near the end so it melts.
- Season the salmon and sear it in a hot grill pan until cooked and crisp on the outside.
- Put the salmon on the plate with the potatoes and cheesy asparagus. Garnish with fresh herbs.
Follow the full steps below in Directions for exact times.
Ingredients :
- 2 salmon fillets (150–180g each)
- Salt & black pepper to taste
- 1 tbsp olive oil
- 300g baby potatoes
- 1 tbsp olive oil for potatoes
- Salt, pepper & fresh parsley for potatoes
- 200g fresh asparagus, trimmed
- 1 tsp olive oil for asparagus
- 1/2 cup shredded mozzarella or melting cheese
- 1 tbsp chopped herbs (parsley or basil)
Directions :
- Preheat oven to 200°C (390°F).
- Toss baby potatoes with olive oil, salt, and pepper. Roast in the oven for 25 minutes, flipping halfway.
- Drizzle trimmed asparagus with olive oil and place on a baking tray. Roast for 12–15 minutes. In the last 3 minutes, sprinkle cheese and herbs on top.
- Season salmon with salt and pepper. Heat a grill pan over medium-high and sear salmon skin-side down first, about 4–5 minutes per side, until crisp and cooked through.
- Plate salmon with roasted potatoes and cheesy asparagus. Garnish with fresh herbs.
how to serve Grilled Salmon with Cheesy Asparagus & Herb Potatoes
Serve hot on a plate. Add a lemon wedge for brightness. A simple green salad works well on the side. You can also pair it with a comforting pasta side like cheesy baked tortellini for a larger meal.
how to store Grilled Salmon with Cheesy Asparagus & Herb Potatoes
- Cool to room temperature before storing.
- Store in an airtight container in the fridge for up to 2 days.
- Reheat gently in the oven at 150–160°C (300–325°F) until warm. Avoid high heat so the salmon does not dry out. Asparagus may get softer after refrigeration.
tips to make Grilled Salmon with Cheesy Asparagus & Herb Potatoes
- Pat the salmon dry so the skin gets crispy.
- Use a hot grill pan and flip the fish only once.
- Start potatoes first so they finish before the asparagus.
- Add cheese in the last few minutes to keep it melty, not burnt.
- Use fresh herbs for the best flavor.
- If you prefer a different potato style, try cheesy smashed potatoes for a change.
variation (if any)
- Swap mozzarella for cheddar or feta.
- Add a squeeze of lemon or a dollop of herb butter on the salmon.
- Make it a sheet-pan meal by cooking salmon and veggies together, adjusting time so nothing overcooks.
FAQs
Q: Can I use frozen salmon?
A: Yes. Thaw fully and pat dry before cooking. Cook a little longer if still cold in the center.
Q: How do I know the salmon is done?
A: The flesh should flake with a fork and look opaque. Use a thermometer for 62°C (145°F) if you like precise checks.
Q: Can I skip the cheese on asparagus?
A: Yes. Roasted asparagus is tasty alone with a little olive oil, salt, and lemon.
Q: Can I cook everything on one sheet pan?
A: You can, but cook time may need small changes. Keep the asparagus shorter so it does not overcook.
Conclusion
This meal is easy, fresh, and family friendly. For another simple idea that mixes salmon, asparagus, and potatoes on one pan, see Sheet Pan Salmon and Asparagus with Potatoes – Creme De La ….
Grilled Salmon with Cheesy Asparagus & Herb Potatoes
Ingredients
Method
- Preheat the oven to 200°C (390°F).
- Toss baby potatoes with olive oil, salt, and pepper and roast in the oven for 25 minutes, flipping halfway.
- Drizzle trimmed asparagus with olive oil and place on a baking tray. Roast for 12–15 minutes, sprinkling cheese and herbs on top in the last 3 minutes.
- Season salmon with salt and pepper. Heat a grill pan over medium-high and sear salmon skin-side down first for about 4–5 minutes per side, until crisp and cooked through.
- Plate the salmon with the roasted potatoes and cheesy asparagus. Garnish with fresh herbs.