Instructions
step 1 Preheat oven to 400°F (200°C).
step 2 In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and minced garlic.
step 3 Pat salmon fillets dry, season with salt and pepper, and place on a lined baking sheet. Brush generously with balsamic glaze.
step 4 Toss baby potatoes in olive oil, garlic powder, salt, and pepper. Spread on a baking tray and roast for 25-30 minutes, flipping halfway.
step 5 Arrange asparagus on a separate baking sheet, drizzle with olive oil, season, and roast for 12-15 minutes until tender.
step 6 Sprinkle cheese over asparagus during the last 3-5 minutes of roasting until melted and bubbly.
step 7 Bake salmon for 12-15 minutes or until cooked through and caramelized on top. For extra glaze, brush once more during the final 2 minutes.
step 8 Plate the glazed salmon with cheesy asparagus and roasted baby potatoes. Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat salmon and potatoes in the oven at 325°F for best texture. Asparagus can be reheated in a microwave or lightly warmed in a skillet.
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