Grilled Salmon with Roasted Potatoes and Cheesy Asparagus is a perfectly balanced meal that combines the heartiness of roasted potatoes with the delicate flavor of grilled salmon and the creamy indulgence of cheesy asparagus. This dish is not only nutritious but also satisfies the taste buds with a combination of flavors and textures that make it an instant family favorite. The grilled salmon is tender and flaky, the roasted potatoes are crispy and golden, and the asparagus is topped with a melty cheese sauce that adds a touch of richness to the vegetables. Whether you’re hosting a weekend dinner or looking for a wholesome, everyday meal, this recipe will fit right in.
Ingredients
For the Grilled Salmon:
- 4 salmon fillets (about 6 oz each): Fresh, high-quality salmon is ideal for grilling, as it offers a rich, natural flavor and retains moisture.
- 2 tablespoons olive oil: Helps prevent the salmon from sticking to the grill while adding a mild, fruity flavor.
- 1 tablespoon lemon juice: Brightens up the flavor of the salmon and complements the natural oils in the fish.
- 2 cloves garlic, minced: Garlic adds a savory depth to the marinade.
- Salt and pepper, to taste: Seasoning the salmon ensures that its natural flavors are enhanced.
For the Roasted Potatoes:
- 1 ½ pounds baby potatoes, halved: Baby potatoes roast up crispy on the outside and tender on the inside.
- 2 tablespoons olive oil: Helps crisp the potatoes and gives them a golden brown color.
- 1 teaspoon dried rosemary: Rosemary brings a fragrant, earthy aroma that pairs well with roasted potatoes.
- 1 teaspoon garlic powder: Adds extra flavor without the risk of burning.
- Salt and pepper, to taste: Essential for seasoning the potatoes.
For the Cheesy Asparagus:
- 1 bunch asparagus (about 1 pound), trimmed: Asparagus adds a healthy, fresh element to the dish and is perfect with cheese.
- 1 tablespoon olive oil: For coating the asparagus to prevent burning and aid in roasting.
- ½ cup shredded mozzarella cheese: Melts beautifully over the asparagus, creating a creamy layer.
- ¼ cup grated Parmesan cheese: Adds a salty, nutty flavor to balance the mozzarella.
- Salt and pepper, to taste: Enhances the natural flavors of the asparagus and cheese.
Instructions
1. Prepare the Roasted Potatoes
Start by preheating your oven to 425°F (220°C). In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, 1 teaspoon dried rosemary, 1 teaspoon garlic powder, and a pinch of salt and pepper. Spread the potatoes out in a single layer on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, stirring halfway through, until they’re golden brown and crispy on the outside while tender on the inside.
2. Grill the Salmon
While the potatoes are roasting, preheat your grill to medium-high heat. In a small bowl, mix together 2 tablespoons of olive oil, 1 tablespoon lemon juice, and 2 cloves minced garlic. Brush this marinade over the 4 salmon fillets, ensuring they are fully coated. Season each fillet with salt and pepper.
Place the salmon fillets skin-side down on the preheated grill and cook for 4-5 minutes per side, depending on the thickness of the fillets. The salmon should have nice grill marks and be opaque in the center. Remove from the grill and set aside to rest for a few minutes.
3. Prepare the Cheesy Asparagus
While the salmon is grilling, prepare the cheesy asparagus. Arrange the trimmed asparagus spears on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast in the oven alongside the potatoes for about 10-12 minutes, or until they are tender but still slightly crisp.
Once the asparagus is roasted, sprinkle ½ cup shredded mozzarella and ¼ cup Parmesan cheese evenly over the asparagus. Return to the oven for another 3-5 minutes until the cheese is melted and bubbly. Remove from the oven and serve immediately.
4. Serve
On each plate, arrange one grilled salmon fillet, a generous portion of roasted potatoes, and cheesy asparagus. Garnish the salmon with a lemon wedge for extra brightness and serve immediately.
Serving Suggestions
- For a complete meal: Serve Grilled Salmon with Roasted Potatoes and Cheesy Asparagus alongside a light green salad dressed with a lemon vinaigrette. This adds a refreshing element to the rich flavors of the meal.
- Wine pairing: A crisp, chilled white wine such as Sauvignon Blanc or Chardonnay pairs beautifully with the grilled salmon and cheesy asparagus, cutting through the richness and complementing the citrus notes in the fish.
- For a heartier option: You can add a slice of garlic bread or a side of quinoa or couscous to this meal, which will absorb the delicious juices from the salmon and roasted vegetables.
Helpful Tips
- Choosing the right salmon: Opt for wild-caught salmon if possible, as it tends to have a firmer texture and richer flavor than farm-raised salmon. If you can’t grill outdoors, you can use a grill pan or broil the salmon in the oven.
- Roasting tips: Make sure to spread the potatoes out in a single layer on the baking sheet, giving them enough space to crisp up rather than steam. Stir them halfway through roasting to ensure even browning.
- Cheesy asparagus tip: Don’t overcook the asparagus before adding the cheese. It should still be slightly crisp so that it holds up to the cheesy topping.
- Timing is key: Start roasting the potatoes first, as they take the longest. While they’re in the oven, prepare the salmon and asparagus. This way, everything will finish cooking around the same time.
Nutritional Information (per serving)
- Calories: 480 kcal
- Protein: 35g
- Carbohydrates: 30g
- Fat: 25g
- Saturated Fat: 8g
- Cholesterol: 85mg
- Sodium: 600mg
- Fiber: 4g
- Sugar: 2g
Time Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Grilled Salmon with Roasted Potatoes and Cheesy Asparagus is a wholesome, satisfying meal that’s easy enough for a weeknight dinner yet impressive enough for a special occasion. The crispy roasted potatoes, tender grilled salmon, and cheesy asparagus come together to create a balanced plate full of flavor and texture. With just 45 minutes from start to finish, this recipe is a must-try for anyone looking for a delicious and nutritious meal to add to their repertoire
Recipe Card
Grilled Salmon with Roasted Potatoes and Cheesy Asparagus
Ingredients
For the Grilled Salmon:
- – **4 salmon fillets about 6 oz each**: Fresh, high-quality salmon is ideal for grilling, as it offers a rich, natural flavor and retains moisture.
- – **2 tablespoons olive oil**: Helps prevent the salmon from sticking to the grill while adding a mild fruity flavor.
- – **1 tablespoon lemon juice**: Brightens up the flavor of the salmon and complements the natural oils in the fish.
- – **2 cloves garlic minced**: Garlic adds a savory depth to the marinade.
- – **Salt and pepper to taste**: Seasoning the salmon ensures that its natural flavors are enhanced.
For the Roasted Potatoes:
- – **1 ½ pounds baby potatoes halved**: Baby potatoes roast up crispy on the outside and tender on the inside.
- – **2 tablespoons olive oil**: Helps crisp the potatoes and gives them a golden brown color.
- – **1 teaspoon dried rosemary**: Rosemary brings a fragrant earthy aroma that pairs well with roasted potatoes.
- – **1 teaspoon garlic powder**: Adds extra flavor without the risk of burning.
- – **Salt and pepper to taste**: Essential for seasoning the potatoes.
For the Cheesy Asparagus:
- – **1 bunch asparagus about 1 pound, trimmed**: Asparagus adds a healthy, fresh element to the dish and is perfect with cheese.
- – **1 tablespoon olive oil**: For coating the asparagus to prevent burning and aid in roasting.
- – **½ cup shredded mozzarella cheese**: Melts beautifully over the asparagus creating a creamy layer.
- – **¼ cup grated Parmesan cheese**: Adds a salty nutty flavor to balance the mozzarella.
- – **Salt and pepper to taste**: Enhances the natural flavors of the asparagus and cheese.
Instructions
Prepare the Roasted Potatoes
- Start by preheating your oven to **425°F (220°C)**. In a large bowl, toss the **halved baby potatoes** with **2 tablespoons of olive oil**, **1 teaspoon dried rosemary**, **1 teaspoon garlic powder**, and a pinch of **salt and pepper**. Spread the potatoes out in a single layer on a baking sheet lined with parchment paper. Roast in the oven for **25-30 minutes**, stirring halfway through, until they’re golden brown and crispy on the outside while tender on the inside.
Grill the Salmon
- While the potatoes are roasting, preheat your grill to medium-high heat. In a small bowl, mix together **2 tablespoons of olive oil**, **1 tablespoon lemon juice**, and **2 cloves minced garlic**. Brush this marinade over the **4 salmon fillets**, ensuring they are fully coated. Season each fillet with **salt and pepper**.
- Place the salmon fillets skin-side down on the preheated grill and cook for **4-5 minutes** per side, depending on the thickness of the fillets. The salmon should have nice grill marks and be opaque in the center. Remove from the grill and set aside to rest for a few minutes.
Prepare the Cheesy Asparagus
- While the salmon is grilling, prepare the cheesy asparagus. Arrange the trimmed **asparagus spears** on a baking sheet, drizzle with **1 tablespoon olive oil**, and season with **salt and pepper**. Roast in the oven alongside the potatoes for about **10-12 minutes**, or until they are tender but still slightly crisp.
- Once the asparagus is roasted, sprinkle **½ cup shredded mozzarella** and **¼ cup Parmesan cheese** evenly over the asparagus. Return to the oven for another **3-5 minutes** until the cheese is melted and bubbly. Remove from the oven and serve immediately.
Serve
- On each plate, arrange one grilled salmon fillet, a generous portion of roasted potatoes, and cheesy asparagus. Garnish the salmon with a lemon wedge for extra brightness and serve immediately.