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Preheat Oven:
Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper or foil.
Prepare the Potatoes:
Toss the baby potatoes with olive oil, garlic powder, salt, pepper, and fresh herbs. Spread them evenly on the baking tray and roast for 15 minutes.
Season the Salmon and Asparagus:
Meanwhile, season the salmon fillets with minced garlic, lemon juice, olive oil, chopped parsley, salt, and pepper. Arrange the asparagus spears on the baking tray next to the potatoes. Drizzle asparagus with olive oil, sprinkle garlic powder, then top with mozzarella and parmesan cheese.
Combine and Roast:
After the potatoes have roasted for 15 minutes, add the salmon fillets to the baking tray alongside the asparagus. Bake everything together for another 12–15 minutes until the salmon is cooked through (opaque and flakes easily) and the cheese on the asparagus is melted and golden.
Serve:
Garnish the salmon and vegetables with additional chopped parsley and serve immediately.
Serving and Storage Tips:
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