Garlic Herb Salmon with Asparagus and Potatoes

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