Honey Garlic Salmon with Roasted Potatoes and Asparagus
A delightful and healthy meal featuring succulent salmon glazed with honey and garlic, served alongside roasted potatoes and asparagus.
Equipment
- skillet
- baking sheet
- mixing bowl
- Measuring spoons
- knife
- cutting board
Ingredients
For the Salmon
- 2 fillets Salmon Fresh salmon fillets.
- 1 tablespoon Olive oil For cooking the salmon.
- 1 tablespoon Butter Adds richness to the salmon.
- 1 tablespoon Honey Provides sweetness.
- 2 cloves Garlic Minced for flavor.
Salt and pepper
- 1 wedge Lemon For serving.
For the Roasted Potatoes and Asparagus
- 2 cups Baby potatoes Halved for even cooking.
- 1 bunch Asparagus Trimmed for cooking.
- 2 tablespoons Olive oil For roasting vegetables.
- 1 teaspoon Garlic powder Enhances flavor.
Salt and pepper
Instructions
- In a small bowl, combine honey, minced garlic, olive oil, salt, and pepper to create the marinade for the salmon.
- Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring they are well coated. Let marinate for at least 15 minutes.
- Preheat your oven to 400°F (200°C). Wash and halve the baby potatoes and trim the asparagus.
- In a large bowl, toss the halved baby potatoes and trimmed asparagus with olive oil, garlic powder, salt, and pepper. Spread them out on a baking sheet.
- Roast the vegetables in the oven for about 20-25 minutes, stirring halfway through, until the potatoes are golden brown and tender.
- While the vegetables are roasting, heat a skillet over medium heat and add olive oil and butter. Once melted, add the marinated salmon fillets, skin-side down.
- Cook the salmon for about 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes. Drizzle remaining marinade over the salmon during the last minute of cooking.
- Serve the salmon with roasted potatoes and asparagus, garnished with lemon wedges.
Notes
This dish is versatile; feel free to substitute salmon with chicken or shrimp, and experiment with different vegetables.