A well-balanced, wholesome dinner featuring tender salmon fillets brushed with a garlic-herb marinade, crispy roasted potatoes, and vibrant sautéed asparagus. This meal is flavorful, nourishing, and perfect for a weeknight or special occasion.
Ingredients
For the Salmon
- 2 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 garlic cloves, minced
- 1 tsp paprika
- 1 tsp dried parsley
- Salt and pepper to taste
For the Potatoes
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
For the Asparagus
- 1 lb asparagus, trimmed
- 2 tbsp olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Roast the Potatoes:
Preheat oven to 400°F (200°C). Toss halved baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes or until golden and tender. Sprinkle with chopped parsley. - Cook the Salmon:
In a small bowl, mix olive oil, lemon juice, garlic, paprika, parsley, salt, and pepper. Brush generously over salmon fillets. Heat a skillet over medium heat and cook the salmon for 4–5 minutes per side, until fully cooked and golden on the outside. - Sauté the Asparagus:
In the same skillet, add olive oil and garlic. Sauté trimmed asparagus for 3–5 minutes until tender yet crisp. Season with salt and pepper. - Assemble and Serve:
Arrange the roasted potatoes, garlic-herb salmon, and sautéed asparagus on plates. Serve hot for a delicious, balanced meal.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Calories: ~520 kcal per serving
