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Glazed Salmon with Baby Potatoes & Cheesy Asparagus

A delightful dish combining rich salmon flavors, roasted baby potatoes, and cheesy asparagus, all enhanced with a sweet and savory honey-soy glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 fillets salmon fillets (about 6 oz each) Choose high-quality salmon with vibrant color and firm texture.
  • 2 tbsp olive oil For brushing the salmon.
  • 2 tbsp honey Provides sweetness in the glaze.
  • 1 tbsp soy sauce Use gluten-free soy sauce or tamari if needed.
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • to taste Salt and black pepper
For the Potatoes
  • 1.5 lbs baby potatoes Look for smooth and firm potatoes.
  • 1 tbsp butter For flavor.
  • 1 tbsp fresh parsley, chopped For garnish.
For the Asparagus
  • 1 bunch asparagus, trimmed Fresh should be bright green with closed tips.
  • 1 cup mozzarella cheese, shredded Substitute with dairy-free cheese if needed.
  • 1 tbsp olive oil For drizzling over asparagus.

Method
 

Preparation
  1. In a bowl, whisk together the honey, soy sauce, garlic, paprika, olive oil, salt, and pepper. Brush this mixture generously over the salmon fillets.
  2. Toss the baby potatoes with olive oil, salt, and pepper in a large bowl. Spread them evenly on a baking sheet.
  3. Arrange the asparagus on a baking tray, drizzle with olive oil, and prepare for roasting.
Cooking
  1. Roast the baby potatoes at 425°F (220°C) for 30-35 minutes until golden brown and fork-tender.
  2. While the potatoes are roasting, bake the asparagus for about 10 minutes until tender but bright green.
  3. After 10 minutes, sprinkle mozzarella cheese over the asparagus and return to the oven until melted and golden.
  4. In a hot skillet, sear the salmon fillets skin-side down for 4-5 minutes or bake until caramelized and flaky.
Serving
  1. Plate the glazed salmon, roasted potatoes, and cheesy asparagus, garnishing with chopped parsley.

Notes

Leftovers can be stored in the fridge for up to 3 days. For meal prep, separate components to maintain freshness.