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Irresistible Spiced Salmon with Cheesy Asparagus and Garlic Herb Potatoes to Satisfy Your Cravings

Irresistible Spiced Salmon with Cheesy Asparagus and Garlic Herb Potatoes to Satisfy Your Cravings - Featured Image
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Learn how to make delicious Spiced Salmon with Cheesy Asparagus and Garlic Herb Potatoes. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 4 skinless salmon fillets (about 6 oz each)
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (adjust for heat preference)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil, divided
  • 1 bunch asparagus, trimmed
  • 1 cup shredded sharp cheddar cheese (or your favorite melting cheese)
  • 1 pound baby potatoes, halved or quartered if large
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 teaspoon dried parsley
  • Salt and pepper, to taste
  • 1 tablespoon butter (optional, for potatoes)

For substitution, you can swap out the asparagus for green beans or broccolini if you prefer. The spices can be adjusted based on your heat tolerance or personal taste, and the cheese can be replaced with a dairy-free alternative if needed. I always keep these staples in my pantry because they’re versatile and bring a cozy, familiar flavor to many dishes.

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it—you want to keep things simple, just like my grandma always did.
  2. Prepare the potatoes: In a large bowl, toss the halved potatoes with 1 tablespoon of olive oil, minced garlic, thyme, rosemary, salt, and pepper. Spread them out on the prepared baking sheet in an even layer. Roast for about 25-30 minutes, flipping halfway through, until they’re golden and crispy on the edges.
  3. Season the salmon: While the potatoes are roasting, combine smoked paprika, cumin, chili powder, salt, and pepper in a small bowl. Rub this spice mixture evenly over the salmon fillets.
  4. Cook the salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the salmon, skin-side down if it has skin, and cook for about 4-5 minutes on each side until the fish is opaque and flakes easily with a fork. For a more tender texture, I prefer to finish the salmon in the oven for about 5 minutes after searing.
  5. Prepare the asparagus: During the last 10 minutes of the potatoes’ roasting time, toss the asparagus with a teaspoon of olive oil, salt, and pepper. Spread it on a baking sheet and roast alongside the potatoes or cook in the skillet for a quick sauté, depending on your preference.
  6. Assemble the cheesy asparagus: Once the asparagus is tender, sprinkle the shredded cheese over it and pop it back into the oven for about 3 minutes until melted and bubbly.
  7. Finish the potatoes: After roasting, toss the potatoes with a tablespoon of butter for extra flavor and sprinkle with chopped fresh parsley if desired.
  8. Serve: Plate the salmon with a side of cheesy asparagus and garlic herb potatoes. I love to garnish with a squeeze of fresh lemon or a drizzle of balsamic glaze—little touches that brighten the dish and remind me of my grandma’s simple, honest cooking.

Find it online: https://artofeasycooking.com/spiced-salmon-with-cheesy-asparagus-and-garlic-herb-potatoes/