1 cup shredded cheddar cheese (or mozzarella for a milder flavor)
Salt and pepper to taste
Instructions
Start by preheating your grill or oven to medium-high heat. While it’s heating, bring a pot of salted water to a boil. Add the chopped potatoes and cook for about 10-12 minutes until fork-tender. Drain and set aside.
In a bowl, mix the olive oil, minced garlic, and chopped rosemary. Brush this mixture over the salmon fillets, then sprinkle with salt and pepper. Place the salmon skin-side down on the grill and cook for about 4-5 minutes per side for medium doneness.
While the salmon is grilling, toss the asparagus in remaining olive oil, salt, and pepper. Add the asparagus to the grill during the last 4-5 minutes of cooking. Just before removing, sprinkle cheddar cheese over the asparagus and close the grill lid until melted.
Once everything is cooked, plate the garlic potatoes alongside the grilled salmon and cheesy asparagus. Add a sprinkle of extra rosemary for garnish and serve hot.
