Salmon with Roasted Baby Potatoes and Asparagus
A nourishing gluten-free meal featuring grilled salmon, golden roasted baby potatoes, and tender asparagus.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 Salmon fillets
- 500g Baby potatoes
- 2 tbsp Olive oil
- 1 tsp Herbs (e.g., thyme, rosemary)
- 250g Asparagus
- 200g Spinach
- 100g Cream cheese
- 2 cloves Garlic
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss baby potatoes with olive oil, herbs, salt, and pepper, then spread on a baking sheet and roast for about 25-30 minutes until golden brown.
- Season salmon fillets with salt and pepper. Pan-grill the salmon over medium heat for about 4-5 minutes on each side or until crispy outside and cooked through.
- Steam or sauté the asparagus in a pan until tender, about 4-5 minutes.
- Combine cream cheese, garlic, and spinach in a separate pot over low heat until the spinach has wilted and the sauce is creamy.
- Serve the grilled salmon alongside roasted potatoes and asparagus, drizzled with the creamy spinach sauce.
Notes
Ensure all ingredients are certified gluten-free. Use dedicated gluten-free tools to avoid cross-contamination.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg