Ultimate Grilled Salmon with Cheesy Asparagus & Herb Roasted Potatoes

Why You’ll Love This Recipe

I enjoy this recipe because it’s a full plate of flavor without being complicated. I like how each component can be prepared at the same time, making it efficient but still impressive. It’s hearty, comforting, and perfect for a relaxed dinner that still feels special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the herb roasted potatoes
400 g baby potatoes, skin on
1 tablespoon olive oil
1 teaspoon garlic powder
salt to taste
black pepper to taste
1 tablespoon fresh parsley, chopped

For the grilled salmon
2 salmon fillets, about 150 g each
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
salt to taste
black pepper to taste
1 tablespoon chopped parsley for garnish

For the cheesy asparagus
16 fresh asparagus spears, woody ends trimmed
1 teaspoon olive oil
salt to taste
black pepper to taste
1/2 cup shredded mozzarella cheese
1 teaspoon dried basil or Italian herbs

Directions

I begin by preheating the oven to 200°C (392°F). I toss the baby potatoes with olive oil, garlic powder, salt, and pepper, then roast them for about 25 to 30 minutes until golden and fork-tender. Once they’re done, I sprinkle them with fresh parsley.

While the potatoes roast, I mix olive oil, lemon juice, smoked paprika, garlic powder, oregano, salt, and pepper in a small bowl. I rub this mixture over the salmon fillets and let them sit for about 10 minutes.

I heat a grill pan or skillet over medium-high heat and cook the salmon skin-side down for 4 to 5 minutes. I flip the fillets and cook for another 3 to 4 minutes until the salmon is cooked through and lightly charred. I finish with chopped parsley on top.

For the asparagus, I toss the spears with olive oil, salt, and pepper and place them on a lined baking tray. I roast or grill them for about 8 to 10 minutes until tender. I sprinkle mozzarella and dried herbs over the asparagus and broil for another 1 to 2 minutes until the cheese is melted and bubbly.

I arrange the salmon, cheesy asparagus, and roasted potatoes on a platter and serve everything hot.

Servings and Timing

I make this recipe for 2 servings. Prep time is about 15 minutes, cook time is around 30 minutes, and the total time comes to roughly 45 minutes. Each serving is approximately 550 calories.

Variations

I sometimes swap mozzarella with Gruyère or fontina for a bolder cheese flavor. When I want crispier potatoes, I use an air fryer instead of the oven. I also like adding lemon zest to the asparagus for extra brightness.

Storage/Reheating

I store leftovers in airtight containers in the refrigerator for up to two days. When reheating, I warm everything gently in the oven or a skillet to keep the salmon moist and the potatoes crisp.

FAQs

Can I bake the salmon instead of grilling it?

I bake it at 200°C for about 12 to 15 minutes when I don’t feel like grilling.

How do I know when the salmon is done?

I look for flaky flesh that easily separates with a fork and is opaque throughout.

Can I prep any components ahead of time?

I often marinate the salmon and cut the vegetables a few hours in advance to save time.

What can I substitute for asparagus?

I use green beans or broccoli when asparagus isn’t available.

Is this recipe suitable for meal prep?

I find it works well for short-term meal prep, especially for next-day lunches.

Conclusion

I find this grilled salmon with cheesy asparagus and herb roasted potatoes to be a reliable, flavorful meal that always feels satisfying. Whenever I want a wholesome dinner that looks impressive but stays simple, this is a recipe I truly enjoy making.

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