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Glazed Salmon with Baby Potatoes & Cheesy Asparagus

A delightful dish combining rich salmon with a sweet honey-soy glaze, paired with roasted baby potatoes and cheesy asparagus for a complete meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Salmon and Marinade
  • 4 pieces salmon fillets (about 6 oz each) Choose fresh, firm salmon
  • 2 tablespoons olive oil For marinade flavor
  • 2 tablespoons honey Can substitute with maple syrup for vegan option
  • 1 tablespoon soy sauce Use gluten-free soy sauce if needed
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • Salt and black pepper, to taste
For the Potatoes
  • 1.5 lbs baby potatoes Choose smooth and blemish-free potatoes
  • 1 tablespoon butter For flavor
  • 1 tablespoon fresh parsley, chopped For garnish
For the Asparagus
  • 1 bunch asparagus, trimmed Bright green and firm stems preferred
  • 1 cup mozzarella cheese, shredded Can substitute with vegan cheese
  • 1 tablespoon olive oil (for asparagus)

Method
 

Marinating the Salmon
  1. In a bowl, whisk together honey, soy sauce, garlic, paprika, olive oil, salt, and pepper until smooth. Brush this glaze generously over the salmon fillets and let them marinate for at least 15 minutes.
Roasting the Potatoes
  1. Toss baby potatoes in olive oil, salt, and pepper. Spread them on a baking sheet and roast at 425°F (220°C) for 30-35 minutes until golden and fork-tender.
Preparing the Asparagus
  1. While the potatoes are roasting, arrange trimmed asparagus on a baking tray, drizzle with olive oil, and roast for about 10 minutes until bright green and tender.
  2. After 10 minutes, sprinkle mozzarella cheese over the asparagus and return it to the oven until the cheese is melted and bubbly.
Cooking the Salmon
  1. In a hot skillet, sear the marinated salmon fillets skin-side down for 4-5 minutes until crisp.
  2. Transfer the skillet to the oven and bake until the salmon is caramelized and flaky.
Plating and Serving
  1. Arrange the glazed salmon, roasted potatoes, and cheesy asparagus on a serving plate. Garnish with fresh parsley.

Notes

For additional flavor, marinate the salmon overnight. Store leftovers in an airtight container in the fridge for up to 3 days.