Honey Garlic Salmon with Roasted Baby Potatoes and Asparagus

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. In a large bowl, toss the baby potatoes with olive oil, salt, pepper, and garlic powder.

Step 3. Spread the potatoes on a baking sheet and roast for 20 minutes.

Step 4. While the potatoes are roasting, whisk together the honey, soy sauce, olive oil, garlic, lemon juice, paprika, salt, and pepper in a small bowl.

Step 5. Pat the salmon fillets dry with paper towels and brush generously with the honey garlic mixture.

Step 6. Toss the asparagus with olive oil, salt, and pepper.

Step 7. Remove the baking sheet from the oven and arrange the salmon fillets and asparagus around the partially cooked potatoes.

Step 8. Brush the salmon once more with the remaining glaze.

Step 9. Return the baking sheet to the oven and roast for 12–15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Step 10. For a caramelized finish, broil the salmon for 1–2 minutes during the final stage of cooking.

Step 11. Remove from the oven and let the salmon rest for 2 minutes.

Step 12. Transfer the salmon, potatoes, and asparagus to serving plates and sprinkle with fresh parsley before serving.

Storage and Reheating Tips

Store leftover salmon, potatoes, and asparagus in separate airtight containers in the refrigerator for up to 3 days.

Reheat salmon gently in a 300°F (150°C) oven for 8–10 minutes to prevent drying out.

Reheat potatoes in a 375°F (190°C) oven or air fryer for 5–7 minutes to restore crispness.

Warm asparagus briefly in a skillet or microwave until heated through.

For meal prep, portion the salmon and vegetables into individual containers and refrigerate for easy lunches or dinners throughout the week.