Serve the salmon alongside the Hasselback potatoes and roasted asparagus for a balanced, colorful plate.

Garnish with extra parsley or a lemon wedge for added freshness.

Variations

Swap Parmesan for a sprinkle of feta or Gruyère for a different cheesy flavor.

Add cherry tomatoes or bell peppers to the roasted asparagus for extra color and sweetness.

For a lighter version, use olive oil only and skip the butter.

Storage

Store leftovers in airtight containers in the fridge for up to 2 days.

Reheat potatoes in the oven to maintain crispiness, and gently warm salmon and asparagus in a skillet or microwave.

This dish is perfect for impressing guests while keeping preparation simple and delicious.