Garlic Herb Salmon with Asparagus and Potatoes

A wholesome, elegant dinner made in under 30 minutes! Juicy salmon fillets are seared with garlic, herbs, and paprika, then paired with roasted baby potatoes and crisp-tender asparagus. It’s the perfect balance of flavor, texture, and nutrition—simple enough for a weeknight meal, yet impressive enough for guests.

Ingredients

For the Salmon:

• 2 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• Salt and freshly ground black pepper, to taste

For the Potatoes:

• 1 lb baby potatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, finely chopped
• Salt and pepper, to taste

For the Asparagus:

• 1 lb fresh asparagus, ends trimmed
• 2 tablespoons olive oil
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions

1. Roast the Potatoes:
Preheat the oven to 400°F (200°C). In a bowl, toss halved baby potatoes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 20 minutes, or until golden and fork-tender. Sprinkle with chopped fresh parsley before serving.

2. Cook the Salmon:
In a small bowl, combine olive oil, lemon juice, garlic, paprika, parsley, salt, and pepper. Brush this mixture generously over both sides of the salmon fillets.

Heat a skillet over medium heat. Add the salmon fillets and cook for 4–5 minutes per side, or until the salmon is golden on the outside and cooked through.

3. Sauté the Asparagus:
In the same skillet, add olive oil and minced garlic. Sauté trimmed asparagus spears for 3–5 minutes, or until tender-crisp and bright green. Season with salt and pepper to taste.

4. Assemble and Serve:
Plate each dish with a generous serving of roasted potatoes, a salmon fillet, and a portion of sautéed asparagus. Serve immediately while hot and fragrant.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Calories: 520 kcal per serving