Grilled Salmon with Roasted Potatoes and Cheesy Asparagu
Ingredients:
4 salmon fillets (6 oz each)
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 pounds baby potatoes, halved
1 bunch asparagus, trimmed
1/2 cup grated Parmesan cheese
1 tablespoon butter
1 lemon, sliced for garnish
Directions:
Preheat the grill to medium-high heat and preheat oven to 400°F (200°C).
In a small bowl, combine olive oil, minced garlic, thyme, rosemary, salt, and pepper. Brush this mixture over the salmon fillets.
Place salmon on the grill and cook for about 5-7 minutes on each side or until the fish flakes easily with a fork.
Meanwhile, toss the baby potatoes with half of the garlic herb oil mixture and spread them on a baking sheet. Roast in the oven for 20-25 minutes, until golden and tender.
In the last 10 minutes of roasting, add asparagus to the tray, sprinkle with Parmesan cheese and dots of butter, and return to the oven until the asparagus is tender and cheese is melted.
Serve the grilled salmon with roasted potatoes and cheesy asparagus. Garnish with lemon slices.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 640 kcal | Servings: 4 servings