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Roast the Potatoes
Preheat oven to 425Β°F (220Β°C).
Toss baby potatoes with olive oil, garlic powder, salt, and pepper.
Spread on a baking sheet.
Roast for 25β30 minutes, turning halfway through, until golden and tender.
Sprinkle with fresh parsley.
Prepare the Asparagus
Place asparagus on a baking sheet.
Drizzle with olive oil and season lightly with salt and pepper.
Roast for 10 minutes.
Sprinkle mozzarella and Parmesan over the asparagus.
Return to the oven for 3β4 minutes until the cheese is melted and bubbly.
Cook the Salmon
Mix melted butter, garlic, paprika, salt, pepper, and parsley.
Brush over the salmon fillets.
Heat a skillet over medium-high heat.
Cook salmon for 4β5 minutes per side until golden brown and flaky.
Spoon any remaining garlic butter over the salmon before serving.
Assemble
Arrange roasted asparagus on one side of a large plate.
Add the roasted baby potatoes.
Place the salmon fillets beside the vegetables.
Garnish with additional parsley if desired.
Serve immediately.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Kcal: ~560 per serving
Servings: 2
