Instructions
Step 1: Preheat the oven to 425°F (220°C).
Step 2: Toss the halved baby potatoes with olive oil, garlic powder, dried parsley, salt, and black pepper.
Step 3: Spread the potatoes on a baking sheet and roast for 25–30 minutes, turning halfway through, until golden brown and tender.
Step 4: In a small bowl, whisk together the honey, minced garlic, soy sauce, lemon juice, paprika, salt, and black pepper.
Step 5: Pat the salmon fillets dry and brush generously with the honey garlic mixture.
Step 6: Heat olive oil in a large skillet over medium-high heat.
Step 7: Cook the salmon for 4–5 minutes per side, brushing with additional glaze as it cooks, until caramelized and flaky.
Step 8: Transfer the salmon to a plate and keep warm.
Step 9: In a large skillet, heat olive oil over medium heat for the spinach.
Step 10: Add the garlic and cook for 30 seconds until fragrant.
Step 11: Add the spinach, salt, and red pepper flakes. Cook for 2–3 minutes, stirring frequently, until wilted.
Step 12: Slice the avocado and drizzle with lemon juice.
Step 13: Arrange the roasted potatoes, sautéed spinach, and avocado slices on serving plates.
Step 14: Place a salmon fillet alongside the vegetables.
Step 15: Spoon any remaining honey garlic glaze over the salmon.
Step 16: Sprinkle chopped parsley over the salmon and potatoes.
Step 17: Garnish the avocado with a pinch of red pepper flakes and serve immediately.
Storage and Reheating Tips
Store the salmon, potatoes, and spinach in separate airtight containers in the refrigerator for up to 3 days.
Avocado is best sliced fresh before serving and should not be stored once cut for extended periods.
Reheat salmon gently in a covered skillet or microwave at low power to prevent drying out.
Roasted potatoes can be reheated in the oven or air fryer at 375°F (190°C) for 5–8 minutes to restore crispness.
Sautéed spinach reheats quickly in a skillet over medium heat for 1–2 minutes.
For best quality, prepare fresh avocado when serving leftovers.
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