Spiced Salmon with Cheesy Asparagus and Garlic Herb Potatoes
A harmonious, nutrient-packed meal combining warmly spiced salmon, cheesy asparagus, and golden garlic herb potatoes—perfect for balanced diets, keto adaptations, and all skill levels. Ready in 50 minutes with flexible seasonal variations and meal prep options.
Ingredients
- 4 salmon fillets 6 oz each, skin-on preferred
- 5 tbsp olive oil divided
- 1 tsp paprika sweet, not smoked
- 1 tsp ground cumin
- 1.5 tsp garlic powder divided
- 1 tsp dried Italian herbs oregano, basil, thyme blend
- 2 cloves fresh garlic minced
- 1 lb baby potatoes Yukon Gold or red, halved through equator
- 1 lb fresh asparagus trimmed
- 1 cup shredded sharp cheddar cheese
- Salt and black pepper to taste
- Optional substitutions: avocado oil smoked paprika, Gruyère cheese, fresh herbs
Instructions
- Phase 1: Potatoes
- Preheat oven to 400°F (200°C), rack in center.
- Toss halved potatoes with 2 tbsp olive oil, minced garlic, Italian herbs, ¾ tsp salt, and ¼ tsp pepper. Let rest 5 minutes.
- Arrange cut-side down on a baking sheet without overcrowding. Roast 25–30 mins, flipping once at 15 mins, until golden and tender.
- Phase 2: Salmon
- Mix 2 tbsp olive oil, paprika, cumin, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp pepper to make spice paste.
- Pat salmon dry, rub spice paste evenly on both sides. Rest 10 mins at room temperature.
- Phase 3: Finish & Assemble
- Heat skillet (non-stick or cast iron) over medium-high heat. Sear salmon presentation-side down (skin side up if skin-on) for 4–5 mins without moving.
- Flip and cook 3–4 mins more for medium doneness (internal temp 145°F). Remove and tent with foil.
- Add 1 tbsp olive oil to skillet, sauté asparagus with ½ tsp garlic powder, salt, and pepper for 4–5 mins until crisp-tender.
- Remove from heat, sprinkle cheddar evenly, cover for 2 mins until melted.
- Plate potatoes, top with cheesy asparagus, then salmon. Serve with lemon wedges.
Notes
Do not overcrowd pans to avoid steaming. Pat salmon dry to ensure proper sear and avoid sticking. Let salmon rest before cooking for even temperature. Use freshly shredded cheese for better melting. Variations include Mediterranean twist with oregano and feta, winter substitution with Brussels sprouts and sweet potatoes, or keto adaptation with cauliflower and extra cheese. Leftovers keep well for 3 days; reheat components separately to maintain texture. Pairs well with Sauvignon Blanc, unoaked Chardonnay, or light Pinot Noir.
