Instructions
Step 1: Preheat the oven to 425°F (220°C).
Step 2: Toss the asparagus and broccoli with olive oil, garlic powder, salt, and black pepper.
Step 3: Spread the vegetables on a baking sheet and roast for 15–20 minutes, stirring halfway through, until tender and lightly browned.
Step 4: In a small bowl, whisk together the honey, garlic, soy sauce, lemon juice, paprika, salt, and black pepper.
Step 5: Pat the salmon fillets dry and season lightly with additional salt and pepper if desired.
Step 6: Heat the olive oil in a large skillet over medium-high heat.
Step 7: Place the salmon skin-side down and cook for 4–5 minutes.
Step 8: Carefully flip the salmon and cook for another 3–4 minutes.
Step 9: Pour the honey garlic sauce into the skillet and spoon it over the salmon as it cooks.
Step 10: Continue cooking until the sauce thickens slightly and the salmon flakes easily with a fork.
Step 11: Fluff the cooked jasmine rice with a fork and stir in the chopped parsley.
Step 12: Divide the rice among serving plates.
Step 13: Place a salmon fillet over the rice.
Step 14: Arrange the roasted asparagus and broccoli alongside the salmon.
Step 15: Spoon the remaining honey garlic glaze over the salmon.
Step 16: Garnish with fresh parsley and serve with lemon halves for squeezing over the dish.
Step 17: Serve immediately while warm.
Storage and Reheating Tips
Store the salmon, rice, and vegetables in separate airtight containers in the refrigerator for up to 3 days.
Reheat the salmon gently in a covered skillet or microwave at low power to prevent drying out.
Rice can be reheated with a splash of water to restore moisture.
Roasted vegetables can be reheated in the oven or air fryer at 375°F (190°C) for 5–7 minutes.
Freeze cooked salmon for up to 2 months if desired, though the vegetables are best enjoyed fresh.
For the best flavor and texture, consume refrigerated leftovers within 3 days.
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