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Glazed Salmon with Baby Potatoes & Cheesy Asparagus

A delightful dish featuring tender salmon paired with roasted baby potatoes and cheesy asparagus, bringing savory and sweet flavors to your table.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 fillets salmon fillets (about 6 oz each) Look for fresh fillets with bright color.
  • 2 tbsp olive oil
  • 2 tbsp honey Substitute with agave syrup for vegan option.
  • 1 tbsp soy sauce Use low-sodium for less salt.
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • to taste Salt and black pepper
For the Potatoes
  • 1.5 lbs baby potatoes Medium-sized works best for even roasting.
  • 1 tbsp butter Optional; can be replaced with olive oil.
  • 1 tbsp fresh parsley, chopped For garnish.
For the Asparagus
  • 1 bunch asparagus, trimmed
  • 1 cup mozzarella cheese, shredded Use dairy-free cheese for a vegan option.
  • 1 tbsp olive oil (for asparagus)

Method
 

Season the Salmon
  1. In a mixing bowl, whisk together honey, soy sauce, minced garlic, paprika, olive oil, salt, and pepper. Brush this mixture generously over the salmon fillets.
  2. Let the salmon marinate for at least 15 minutes to absorb the flavors.
Roast the Potatoes
  1. Toss the baby potatoes in olive oil, salt, and pepper. Spread them out on a baking sheet lined with parchment.
  2. Roast in a preheated oven at 425°F (220°C) for 30-35 minutes until golden brown and fork-tender.
  3. Avoid overcrowding the pan to prevent steaming.
Prepare the Asparagus
  1. Arrange the trimmed asparagus on another baking tray, drizzle with olive oil, and sprinkle with salt and pepper.
  2. Roast them in the oven for about 10 minutes until bright green and tender yet still crisp.
Top with Cheese
  1. Pull the asparagus out and sprinkle the shredded mozzarella cheese over the top.
  2. Return them to the oven until the cheese is melted, about another 5 minutes.
Cook the Salmon
  1. In a hot skillet over medium heat, sear the salmon fillets skin-side down for 4-5 minutes.
  2. Transfer them to the oven to bake until caramelized and flaky—around 10-12 minutes more.
Plate and Serve
  1. On a large plate, arrange the glazed salmon alongside the roasted baby potatoes and cheesy asparagus.
  2. Garnish with fresh parsley for a pop of color and flavor.

Notes

For best results, marinate the salmon for a few hours or overnight. Ensure not to overcook to maintain moisture. Leftovers can be stored in an airtight container for up to 3 days.