A beautifully balanced dinner featuring warmly spiced salmon, creamy cheesy asparagus, and crispy garlic herb roasted potatoes. Perfect for family meals or entertaining guests.
For the Spiced Salmon:
4 salmon fillets (6 oz / 170 g each)
2 tablespoons olive oil (30 ml)
1 teaspoon paprika (5 g)
1 teaspoon ground cumin (5 g)
½ teaspoon ground coriander (2 g)
½ teaspoon garlic powder (2 g)
½ teaspoon onion powder (2 g)
½ teaspoon salt (3 g)
¼ teaspoon black pepper (1 g)
1 tablespoon fresh lemon juice (15 ml)
For the Cheesy Asparagus:
1 pound fresh asparagus, trimmed (450 g)
1 tablespoon olive oil (15 ml)
½ teaspoon salt (3 g)
¼ teaspoon black pepper (1 g)
1 cup shredded mozzarella cheese (100 g)
¼ cup grated Parmesan cheese (25 g)
For the Garlic Herb Potatoes:
1½ pounds baby potatoes, halved (680 g)
3 tablespoons olive oil (45 ml)
3 cloves garlic, minced
1 teaspoon dried rosemary (3 g)
1 teaspoon dried thyme (3 g)
½ teaspoon paprika (2 g)
1 teaspoon salt (5 g)
½ teaspoon black pepper (2 g)
1 tablespoon fresh parsley, chopped (optional garnish)
Preheat oven to 400°F (200°C).
Toss halved potatoes with olive oil, garlic, rosemary, thyme, paprika, salt, and pepper. Roast 25–30 minutes.
Mix salmon spices. Brush salmon with olive oil and coat with spice mixture. Bake 12–15 minutes.
Arrange asparagus on baking sheet, drizzle with olive oil, season, and roast 8–10 minutes.
Sprinkle mozzarella and Parmesan over asparagus. Bake 3–5 minutes until melted.
Drizzle salmon with fresh lemon juice before serving.
Garnish potatoes with parsley and serve warm.
Ensure potatoes are evenly spaced for crisping.
Salmon thickness affects cooking time.
Fresh herbs may replace dried herbs for brighter flavor.
Store leftovers in an airtight container for up to 3 days.