Ingredients
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 pound asparagus, trimmed
- 1 cup shredded mozzarella cheese
- 2 tablespoons butter
- 1 pound baby potatoes, halved
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
Feel free to swap the mozzarella for cheddar or even a spicy pepper jack if you’re feeling adventurous. And if you prefer your potatoes with a bit more kick, a sprinkle of red pepper flakes can do wonders!
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix together the smoked paprika, cayenne pepper, salt, and pepper. Rub this spice mix evenly over the salmon fillets.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the salmon fillets, skin-side down, and sear for about 3 minutes until crispy. Flip and cook for another 2 minutes. Remove from the skillet and set aside.
- In the same skillet, add the remaining olive oil. Add the asparagus and sauté for about 5 minutes until tender. Sprinkle the mozzarella cheese over the asparagus and let it melt, mixing occasionally.
- Meanwhile, in a separate large pot, boil the baby potatoes in salted water for 10-12 minutes, until fork-tender. Drain and return to the pot.
- Add the butter, garlic, rosemary, and thyme to the potatoes. Stir to coat the potatoes evenly, allowing the butter to melt and the herbs to infuse their flavor.
- Transfer the salmon, cheesy asparagus, and garlic herb potatoes to the prepared baking sheet. Bake in the preheated oven for 10 minutes to finish cooking the salmon and to meld the flavors together.
- Once done, remove from the oven and serve immediately for a fresh, warm meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International