Blackened Salmon with Garlic Parmesan Asparagus & Crispy Baby Potatoes 
A restaurant-quality dinner featuring smoky blackened salmon, crispy roasted baby potatoes, and tender asparagus topped with melted Parmesan cheese. This balanced meal is packed with lean protein, healthy fats, and fresh vegetables.
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
Blackened Salmon
2 salmon fillets (6 oz / 170 g each)
1 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp dried thyme
½ tsp dried oregano
¼ tsp cayenne pepper (optional)
Salt and freshly ground black pepper
Garlic Parmesan Asparagus
1 bunch fresh asparagus, trimmed
1 tbsp olive oil
2 garlic cloves, minced
½ cup shredded mozzarella
¼ cup grated Parmesan cheese
Salt and black pepper
Crispy Baby Potatoes
1 lb (450 g) baby potatoes, halved
1½ tbsp olive oil
1 tsp garlic powder
½ tsp paprika
½ tsp dried parsley
Salt and black pepper
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
Preheat the oven to 425°F (220°C).
Toss the baby potatoes with olive oil, garlic powder, paprika, parsley, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes, turning halfway through, until golden and crispy.
Place the asparagus on another baking tray. Toss with olive oil, garlic, salt, and pepper. Sprinkle with mozzarella and Parmesan cheese. Bake for 12–15 minutes, until the asparagus is tender and the cheese is melted and lightly golden.
Pat the salmon dry and rub with olive oil. Combine the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper, then coat both sides of the fillets.
Heat a large skillet over medium-high heat. Sear the salmon for 4–5 minutes per side, depending on thickness, until the exterior is deeply browned and the center flakes easily with a fork.
Arrange the blackened salmon fillets, cheesy asparagus, and crispy roasted baby potatoes on a large serving plate. Garnish with chopped parsley if desired and serve immediately.
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Kcal: ~680 kcal per serving
Servings: 2
