Ingredients:
For the Grilled Salmon:
4 salmon fillets
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon dried dill
Salt and pepper to taste
For the Roasted Potatoes:
1 lb baby potatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried rosemary
Salt and pepper to taste
For the Cheesy Asparagus:
1 lb asparagus, trimmed
1 tablespoon olive oil
Salt and pepper to taste
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Instructions:
Prepare the Roasted Potatoes:
Preheat your oven to 425°F (220°C).
In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, dried rosemary, salt, and pepper.
Spread the potatoes on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until golden brown and crispy, turning once halfway through cooking.
Prepare the Cheesy Asparagus:
While the potatoes are roasting, place the asparagus on a separate baking sheet. Drizzle with olive oil and season with salt and pepper.
Sprinkle the grated Parmesan and shredded mozzarella evenly over the asparagus.
Add the asparagus to the oven during the last 10 minutes of the potato roasting time. Bake until the asparagus is tender and the cheese is melted and bubbly.
Prepare the Grilled Salmon:
In a small bowl, mix together the olive oil, minced garlic, lemon juice, dried dill, salt, and pepper.
Preheat a grill or grill pan over medium-high heat. Brush the salmon fillets with the olive oil mixture.
Grill the salmon for about 4-5 minutes per side, or until the fish flakes easily with a fork and is cooked to your desired doneness.
Serve:
Arrange the grilled salmon fillets on a serving platter.
Serve with the roasted potatoes and cheesy asparagus on the side.
Garnish with additional lemon wedges if desired.
