Crispy Parmesan Potato Salmon with Asparagus
Crispy Parmesan Potato Salmon with Asparagus
Ingredients
For the Salmon and Vegetables
- 4 salmon fillets, about 6 ounces each, skin on or off
- 1 1/2 cups Parmesan cheese, finely grated
- 2 potatoes, medium, thinly sliced into 1/8-inch rounds
- 1 pound asparagus spears, trimmed
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish and Serving
- 1 lime, cut into wedges or slices
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
On the prepared baking sheet, create four rectangular bases of grated Parmesan cheese, about 4x6 inches each. Arrange the thinly sliced potatoes in a single layer over each Parmesan base, slightly overlapping to cover the cheese completely.
⏱️ 5 min
- 3
Brush the potato slices lightly with 1 tablespoon of olive oil. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
⏱️ 2 min
- 4
Place the salmon fillets on top of the potato bases. Drizzle the remaining 1 tablespoon of olive oil over the salmon. Season the salmon with the remaining 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and the paprika.
⏱️ 3 min
- 5
Toss the trimmed asparagus spears with a drizzle of olive oil, a pinch of salt, and pepper. Arrange the asparagus on the same baking sheet around the salmon and potato stacks.
⏱️ 3 min
- 6
Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the Parmesan potato crust is golden brown and crispy. The asparagus should be tender-crisp.
⏱️ 20 min•🌡️ 400
- 7
Carefully transfer the crispy Parmesan potato salmon and asparagus to serving plates. Garnish with fresh lime wedges or slices and chopped parsley. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Parmesan Potato Salmon with Asparagus
Ingredients
For the Salmon and Vegetables
- 4 salmon fillets, about 6 ounces each, skin on or off
- 1 1/2 cups Parmesan cheese, finely grated
- 2 potatoes, medium, thinly sliced into 1/8-inch rounds
- 1 pound asparagus spears, trimmed
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish and Serving
- 1 lime, cut into wedges or slices
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
On the prepared baking sheet, create four rectangular bases of grated Parmesan cheese, about 4x6 inches each. Arrange the thinly sliced potatoes in a single layer over each Parmesan base, slightly overlapping to cover the cheese completely.
⏱️ 5 min - 3
Brush the potato slices lightly with 1 tablespoon of olive oil. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
⏱️ 2 min - 4
Place the salmon fillets on top of the potato bases. Drizzle the remaining 1 tablespoon of olive oil over the salmon. Season the salmon with the remaining 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and the paprika.
⏱️ 3 min - 5
Toss the trimmed asparagus spears with a drizzle of olive oil, a pinch of salt, and pepper. Arrange the asparagus on the same baking sheet around the salmon and potato stacks.
⏱️ 3 min - 6
Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the Parmesan potato crust is golden brown and crispy. The asparagus should be tender-crisp.
⏱️ 20 min•🌡️ 400 - 7
Carefully transfer the crispy Parmesan potato salmon and asparagus to serving plates. Garnish with fresh lime wedges or slices and chopped parsley. Serve immediately.
⏱️ 2 min