Seared Salmon with Hasselback Potatoes & Roasted Asparagus Hasselback Potatoes

Ingredients:

2 large russet or Yukon potatoes

2 tbsp olive oil or melted butter

2 cloves garlic, minced

2 tbsp fresh parsley, chopped

2 tbsp Parmesan cheese (optional)

Salt & pepper to taste

Instructions:

Preheat oven to 200°C (400°F).

Slice potatoes thinly, about ¾ through (not all the way).

Brush with olive oil or butter, season with salt and pepper.

Bake for 45–50 minutes, brushing with more oil halfway.

Top with garlic, parsley, and Parmesan before serving.

 Roasted Asparagus

Ingredients:

1 bunch fresh asparagus, trimmed

1 tbsp olive oil

1 tbsp Parmesan cheese

1 tsp lemon juice

Salt & pepper to taste

Instructions:

Place asparagus on a baking sheet.

Drizzle with olive oil, season with salt and pepper.

Roast at 200°C (400°F) for 12–15 minutes.

Sprinkle with Parmesan and lemon juice before serving.

 Pan-Seared Salmon

Ingredients:

2 salmon fillets

1 tbsp olive oil

1 tbsp butter

1 clove garlic, minced

1 tbsp lemon juice

Salt, pepper, and paprika to taste

Instructions:

Season salmon with salt, pepper, and paprika.

Heat olive oil in a skillet over medium-high heat.

Place salmon skin-side down, cook 4–5 minutes.

Flip, add butter and garlic, cook another 3–4 minutes.

Finish with lemon juice for brightness.