Cook With Love

🍽️ Pan-Seared Salmon with Roasted Potatoes & Cheesy Asparagus

⏱️ Time

About 40 minutes total

👩‍🍳 Serves

2–3 people

🧄 Ingredients

Salmon

2 salmon fillets (skin on or off)

Salt & black pepper

1 tsp paprika (or smoked paprika)

1 tsp garlic powder

1 tbsp olive oil

1 tbsp butter

1 tsp soy sauce or honey (optional, for glaze)

Fresh parsley (for garnish)

Roasted Baby Potatoes

500 g baby potatoes

2 tbsp olive oil

2 cloves garlic, minced

Salt & pepper

1 tsp dried thyme or rosemary

Fresh parsley (optional)

Cheesy Garlic Asparagus

1 bunch asparagus, trimmed

1 tbsp olive oil

Salt & pepper

1 clove garlic, minced

½ cup shredded mozzarella (or mozzarella + parmesan mix)

🔥 Instructions

1️⃣ Roast the Potatoes

Preheat oven to 200°C (400°F).

Toss potatoes with olive oil, garlic, salt, pepper, and herbs.

Spread on a baking tray and roast for 30–35 minutes, flipping halfway, until golden and crispy.

2️⃣ Cook the Asparagus

Heat a grill pan or skillet with olive oil over medium heat.

Add asparagus, season with salt & pepper, and cook 4–5 minutes until lightly charred.

Sprinkle garlic and cheese on top.

Cover with a lid and cook 2–3 minutes until cheese melts. Set aside.

3️⃣ Pan-Seared Salmon

Pat salmon dry. Season with salt, pepper, paprika, and garlic powder.

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

Place salmon skin-side down and cook 4–5 minutes until crispy.

Flip, add butter and optional soy sauce/honey.

Spoon butter over the salmon and cook 2–3 more minutes.

Remove from heat and garnish with parsley.

🧀 Creamy Cheesy Baked Rigatoni

Ingredients (serves 3–4)

Pasta & sauce

400 g rigatoni or ziti

2 tbsp olive oil

2 cloves garlic, minced

1 small onion, finely chopped

400 g crushed tomatoes (or passata)

120 ml heavy cream (or cooking cream)

1 tsp chili flakes (optional)

Salt & black pepper, to taste

1 tsp dried oregano or Italian seasoning

A handful of fresh basil or spinach (optional, but matches the image)

Cheese (this is the magic ✨)

200 g mozzarella, shredded (for that stretch)

80 g grated Parmesan

Optional: ricotta or cream cheese for extra creaminess

Instructions

Cook the pasta
Boil in well-salted water until just al dente. Drain and set aside.

Make the sauce

Heat olive oil in a pan over medium heat.

Sauté onion until soft (3–4 min), add garlic and cook 30 seconds.

Stir in crushed tomatoes, seasoning, chili flakes, salt & pepper.

Simmer 8–10 minutes.

Lower heat, add cream and stir until smooth and velvety.

Combine

Add pasta to the sauce.

Fold in half the mozzarella, some Parmesan, and spinach/basil if using.

Bake

Transfer to a baking dish.

Top with remaining mozzarella + Parmesan.

Bake at 190°C (375°F) for 20–25 minutes, until bubbly and lightly golden.

Serve hot
Let it rest 5 minutes, then dig in for maximum cheese pull 🤤