Grilled Salmon with Cheesy Asparagus and Crispy Baby Potatoes
A deliciously simple Mediterranean-inspired dish featuring juicy grilled salmon fillets, tender asparagus tossed in creamy parmesan cheese, and golden-crisp baby potatoes roasted to perfection. Every bite offers a mix of freshness, creaminess, and crunch — perfect for a light yet satisfying dinner.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2–3
Ingredients
For Crispy Baby Potatoes:
400g (about 2 cups) baby potatoes, halved
1½ tbsp olive oil
½ tsp garlic powder
½ tsp dried thyme or rosemary
Salt and pepper to taste
For the Grilled Salmon:
2 salmon fillets
1 tbsp olive oil
1 tbsp lemon juice
1 clove garlic, minced
Salt and pepper to taste
½ tsp dried oregano or dill
For Cheesy Asparagus:
250g asparagus, trimmed
1 tsp olive oil
2 tbsp grated parmesan cheese
1 tbsp cream or Greek yogurt
Salt and black pepper, to taste
½ tsp lemon zest
For Garnish:
Fresh parsley or dill
Lemon wedges
Instructions
1. Prepare the Potatoes
Preheat oven to 200°C (400°F).
Toss halved baby potatoes with olive oil, garlic powder, thyme, salt, and pepper.
Spread evenly on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and crispy.
2. Grill the Salmon
In a small bowl, mix olive oil, lemon juice, minced garlic, salt, pepper, and oregano.
Brush this marinade over both sides of the salmon fillets.
Heat a grill pan or outdoor grill over medium-high heat.
Grill salmon for 4–5 minutes per side, depending on thickness, until lightly charred and flaky inside.
Tip: You can also bake at 200°C for 12–15 minutes if preferred.
3. Make the Cheesy Asparagus
Heat a drizzle of olive oil in a pan over medium heat.
Add asparagus and saute for 3–4 minutes, until tender but still crisp.
Lower the heat, then add parmesan and cream (or Greek yogurt).
Toss well until the cheese melts and coats the asparagus.
Season with salt, pepper, and lemon zest.
4. Assemble the Plate
Arrange crispy potatoes and cheesy asparagus on each plate.
Place the grilled salmon on top or beside the veggies.
Garnish with chopped parsley and a squeeze of lemon juice.
Tips
For extra crisp potatoes, parboil them for 5 minutes before roasting.
Avoid overcooking salmon — it should be just flaky and moist inside.
Add a sprinkle of crushed red pepper or chili flakes (optional) for a mild kick.
If you want more creaminess, melt some mozzarella or cheddar over the asparagus before serving.
Serving Suggestion
Serve with:
A side of garlic yogurt sauce or lemon dill dip
A light Mediterranean salad (tomatoes, cucumbers, olives, feta, olive oil)
Frequently Asked Questions
Q1: Can I make this recipe in an air fryer?
Yes! Air-fry potatoes at 200°C for 15–18 minutes and salmon for 8–10 minutes.
Q2: What can I use instead of asparagus?
Try broccolini, green beans, or zucchini — all pair beautifully with salmon and cheese.
Q3: Can I use frozen salmon?
Yes, but thaw it completely and pat dry before grilling to get a nice sear.
Nutritional Information
Calories: ~520 kcal
Protein: 38g
Fat: 28g
Carbohydrates: 28g
Fiber: 5g
Sugars: 3g