Ingredients:
For the salmon:
– 2 salmon fillets (6 oz each)
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1 teaspoon dried parsley
– Salt and pepper to taste
For the potatoes:
– 1 lb baby potatoes, halved
– 2 tablespoons olive oil
– 1 tablespoon fresh parsley, chopped
– Salt and pepper to taste
For the asparagus:
– 1 lb asparagus, trimmed
– 2 tablespoons olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
Directions:
1. Prepare the potatoes:
– Preheat oven to 400°F (200°C). Toss baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes. Sprinkle with fresh parsley before serving.
2. Prepare the salmon:
– Mix olive oil, lemon juice, garlic, paprika, parsley, salt, and pepper in a small bowl. Brush the mixture over the salmon fillets.
– Heat a skillet over medium heat and cook salmon for 4-5 minutes per side, or until cooked through.
3. Prepare the asparagus:
– In the same skillet, add olive oil and garlic. Sauté the asparagus for 3-5 minutes until tender and bright green. Season with salt and pepper.
4. Assemble the dish:
– Plate the roasted potatoes, cooked salmon, and sautéed asparagus. Serve hot.
Prep time: 10 minutes | Cooking time: 25 minutes | Servings: 2 | 520 kcal per serving
