Instructions
step 1 Preheat oven to 400°F (200°C).
step 2 In a small bowl, whisk together honey, soy sauce, Dijon mustard, garlic powder, salt, and pepper. Set aside.
step 3 Toss baby potatoes with olive oil, garlic powder, dried parsley, paprika, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes, flipping halfway through.
step 4 While potatoes cook, place asparagus on a lined baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 10 minutes.
step 5 Remove asparagus from oven, sprinkle with shredded cheese, and return to oven for another 5-7 minutes until cheese is melted and bubbly.
step 6 Heat a skillet or grill pan over medium heat. Brush salmon fillets with the glaze and cook for 4-5 minutes per side, or until salmon is cooked through and caramelized.
step 7 Plate the salmon with the cheesy asparagus and roasted potatoes. Drizzle remaining glaze over the salmon and garnish with parsley.
Storage and Reheating Tips
Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat salmon gently in a skillet over low heat or in the microwave. Potatoes and asparagus can be reheated in the oven at 350°F until warmed through, or briefly in the microwave.
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