Gourmet Grilled Salmon with Baby Potatoes & Cheesy Asparagus
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Calories: ~560 per serving
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Ingredients
For the Salmon
4 salmon fillets (about 150 g each)
2 tablespoons olive oil
Juice of 1 fresh lemon
1 teaspoon smoked paprika
Salt and freshly ground black pepper
For the Potatoes
600 g baby potatoes
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and freshly ground black pepper
Fresh parsley, chopped (for garnish)
For the Asparagus
400 g fresh asparagus spears
100 g shredded cheese (cheddar or mozzarella work best)
50 g crumbled blue cheese (optional, for extra richness)
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Method
1. Prepare the Potatoes
Preheat your oven to 200°C (400°F).
Toss the baby potatoes in olive oil, thyme, salt, and pepper.
Spread them out on a baking sheet and roast until golden brown and tender, about 20–25 minutes.
2. Cook the Salmon
Rub the salmon fillets with olive oil, lemon juice, smoked paprika, salt, and pepper.
Grill or pan-sear the fillets over medium heat until the outside is crisp and the flesh flakes easily with a fork.
3. Make the Cheesy Asparagus
Steam or lightly roast the asparagus until just tender.
Sprinkle with shredded cheese (and blue cheese if desired), then place briefly in the oven until the cheese melts into a creamy topping.
4. Serve
Plate the salmon alongside the roasted baby potatoes and cheesy asparagus.
Garnish with fresh parsley and enjoy warm.
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Tips & Variations
Swap the salmon with trout, cod, or even chicken breast for a different twist.
Drizzle garlic butter over the roasted potatoes for added flavor.
Use Parmesan instead of blue cheese for a milder, nutty taste.
