Description
A complete, restaurant-quality meal featuring crispy-skinned salmon seasoned with garlic and herbs, served alongside golden roasted baby potatoes and tender asparagus in a creamy cheese sauce.
Ingredients
Scale
For the Crust:
- 4 salmon fillets (6 oz each), skin-on
- 1 lb baby potatoes, halved
- 1 lb asparagus, trimmed
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon zest
- Salt and black pepper to taste
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1 tsp garlic powder
- Lemon wedges for serving
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss baby potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
- Season salmon fillets with salt, pepper, minced garlic, dill, parsley, and lemon zest. Heat 1 tbsp olive oil in a skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until crispy. Flip and cook for 2-3 minutes more, then transfer to a plate.
- Toss asparagus with remaining 1 tbsp olive oil, salt, and pepper. Add to the baking sheet with potatoes and roast for 10-12 minutes until tender.
- In a small saucepan, heat heavy cream over medium heat. Stir in Parmesan, mozzarella, and garlic powder until melted and smooth. Pour over roasted asparagus.
- Serve salmon alongside potatoes and creamy cheesy asparagus. Garnish with extra herbs and lemon wedges.
Notes
You can customize the seasonings to taste.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 420
- Sugar: 3g
- Sodium: 390mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 0mg