Grilled Salmon with Roasted Potatoes and Cheesy Asparagus
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.
Yield: 4
Materials
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.