Glazed Salmon with Garlic Butter Potatoes and Cheesy Asparagus

👨‍🍳 Instructions

1. Preheat the oven:
   Set the oven to 200°C (390°F) and line a baking tray with parchment paper so the ingredients roast evenly and release easily after cooking.
2. Prep the potatoes:
   Halve the baby potatoes and toss them with olive oil, salt, and pepper until coated on all sides. Spread them across half of the baking tray in a single layer to encourage browning. Roast for 25–30 minutes, turning them halfway through so they crisp up evenly and develop a golden surface.
3. Season the salmon:
   In a small bowl, mix olive oil, smoked paprika, garlic powder, honey, salt, and pepper until smooth. Rub this mixture over the salmon fillets, coating both the tops and sides. The glaze will help achieve a caramelized finish once seared.
4. Cook the salmon:
   Heat a non-stick pan over medium-high heat. Once hot, place the salmon skin-side down and sear for 3–4 minutes until the skin becomes crisp and the glaze begins to darken slightly. Flip the fillets and cook for another 3–4 minutes, just until the salmon is cooked through but still tender. Set aside to rest while finishing the vegetables.
5. Prepare the asparagus:
   Toss the asparagus with olive oil, minced garlic, salt, and pepper. Add them to the other half of the baking tray during the final 10 minutes of potato roasting. For the last 5 minutes, sprinkle the asparagus with shredded cheese and herbs, allowing the cheese to melt and bubble slightly while the asparagus softens.
6. Finish the potatoes:
   Once roasted, toss the hot potatoes with butter and chopped parsley. The residual heat will melt the butter, giving the potatoes a glossy coating and added richness.
7. Plate and serve:
   Arrange the glazed salmon, cheesy asparagus, and garlic butter potatoes neatly on a plate or in a meal-prep container. Serve immediately for the best texture and warmth.

🔄 Tips & Variations