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.
step 3 Pat the salmon fillets dry and brush generously with the honey glaze. Set aside to marinate while prepping other ingredients.
step 4 Toss baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes until golden and crispy.
step 5 Toss asparagus with olive oil, salt, and pepper. Place on a separate baking sheet and roast for 10 minutes.
step 6 Remove asparagus from oven, sprinkle with shredded cheese, and return to oven for another 5 minutes until cheese is melted and bubbly.
step 7 Meanwhile, heat a non-stick skillet over medium-high heat and sear the salmon for 3–4 minutes per side until caramelized and cooked through.
step 8 Plate the honey-glazed salmon with cheesy asparagus and roasted baby potatoes. Garnish with chopped parsley.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat salmon gently in a skillet or microwave to avoid overcooking. Potatoes can be reheated in an oven or air fryer for crispiness. Asparagus is best reheated in a skillet or oven to preserve texture.
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