Instructions
Step 1: Preheat oven to 400°F (200°C). Toss baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and fork-tender.
Step 2: While potatoes are roasting, place asparagus on a lined baking tray. Drizzle with olive oil, sprinkle with minced garlic, salt, pepper, and red pepper flakes. Roast for 10 minutes, then sprinkle cheese on top and return to oven for another 5 minutes or until melted and bubbly.
Step 3: In a small bowl, whisk together soy sauce, honey (or maple syrup), Dijon mustard, garlic powder, salt, and pepper.
Step 4: Heat olive oil in a skillet over medium-high heat. Place salmon fillets skin-side down and cook for 3-4 minutes. Flip, reduce heat to medium, and pour glaze over the top. Cook for another 3-4 minutes, spooning glaze over the salmon until cooked through and caramelized.
Step 5: Plate the glazed salmon alongside cheesy asparagus and roasted baby potatoes. Garnish with chopped parsley.
Storage and Reheating Tips
Store components separately in airtight containers in the fridge for up to 3 days. Reheat salmon gently in a skillet over low heat or in the microwave, covered, with a splash of water. Potatoes can be reheated in the oven or air fryer to regain crispiness. Asparagus is best reheated in the oven for a few minutes until warm.
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