Honey Garlic Glazed Salmon with Cheesy Baked Asparagus & Roasted Baby Potatoes
Sweet honey garlic glazed salmon paired with cheesy baked asparagus and crispy roasted baby potatoes makes a cozy, flavorful dinner perfect for impressing family and friends with minimal effort.
Equipment
- Baking Tray
- Non-stick Pan
- Mixing bowl
- Oven
Ingredients
For the Honey Garlic Glazed Salmon
- 4 fillets salmon fillets skin on if possible
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 clove garlic minced
- 1/2 tsp lemon juice
- 1 pinch black pepper freshly cracked
- 1 tsp olive oil for searing salmon
For the Roasted Baby Potatoes
- 350 g baby potatoes tossed with olive oil, salt, and pepper
- 1 tbsp olive oil for tossing potatoes
- salt and black pepper to taste
- 2 tbsp fresh parsley chopped, for garnish
For the Cheesy Baked Asparagus
- 200 g fresh asparagus trimmed
- 1 tsp olive oil for tossing asparagus
- 50 g mozzarella cheese shredded
- 1 tbsp Parmesan cheese grated
- salt and black pepper to taste
Instructions
- Step 1: Preheat oven to 425°F (220°C).
- Step 2: Toss baby potatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking tray and roast for 25–30 minutes until golden and crispy. Sprinkle chopped parsley over potatoes immediately after roasting.
- Step 3: While potatoes roast, toss asparagus with 1 teaspoon olive oil, salt, and pepper. Arrange in a single row on a parchment-lined baking tray. Sprinkle mozzarella and Parmesan cheese over asparagus.
- Step 4: Bake asparagus in the oven for the last 12–15 minutes of the potato roasting time until cheese is melted and bubbly.
- Step 5: In a small bowl, whisk together honey, soy sauce, minced garlic, lemon juice, and black pepper to make the glaze.
- Step 6: Heat olive oil in a non-stick pan over medium heat. Place salmon skin-side down and sear for 3–4 minutes per side until golden and cooked through. During the last 2 minutes, pour the honey garlic glaze into the pan and spoon it over the salmon as it thickens to coat evenly.
- Step 7: Plate the glazed salmon with cheesy baked asparagus and roasted baby potatoes. Garnish with extra fresh parsley and serve immediately.
Notes
Don’t overcrowd baking trays to ensure even roasting. Use fresh minced garlic for best flavor. Leftovers keep well in the fridge for up to 2 days. Reheat salmon gently in oven, potatoes in skillet or air fryer, and asparagus may lose some melty texture when reheated.