Go Back

Glazed Salmon with Baby Potatoes & Cheesy Asparagus

A delightful dish combining sweet and savory glazed salmon, tender baby potatoes, and cheesy asparagus, perfect for family dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 pieces salmon fillets (about 6 oz each) Look for vibrant, fresh fillets.
  • 2 tbsp olive oil Used for seasoning salmon.
  • 2 tbsp honey For the glaze; can substitute with maple syrup.
  • 1 tbsp soy sauce For flavor; can substitute with tamari for gluten-free.
  • 2 cloves garlic, minced Adds flavor to the glaze.
  • 1 tsp paprika For seasoning the salmon.
  • to taste salt and black pepper To enhance flavors.
For the Potatoes
  • 1.5 lbs baby potatoes Choose firm and unblemished ones.
  • 1 tbsp butter For finishing potatoes.
  • 1 tbsp fresh parsley, chopped For garnish.
For the Asparagus
  • 1 bunch asparagus, trimmed Fresh asparagus adds flavor.
  • 1 cup mozzarella cheese, shredded Can be replaced with dairy-free cheese.
  • 1 tbsp olive oil (for asparagus) Used to drizzle before roasting.

Method
 

Preparation
  1. Mix honey, soy sauce, minced garlic, paprika, olive oil, salt, and pepper in a small bowl to make the glaze.
  2. Brush the glaze generously over the salmon fillets.
  3. Toss baby potatoes in olive oil, salt, and pepper.
  4. Arrange asparagus on a baking tray, drizzle with olive oil.
Cooking
  1. Roast the potatoes for 30-35 minutes at 425°F (220°C) until golden brown and tender.
  2. Roast the asparagus for 10 minutes, sprinkle with shredded mozzarella, and return to the oven until melted.
  3. Cook the salmon by searing in a skillet for 3-4 minutes on each side or bake until caramelized and flaky.
Serving
  1. On a serving plate, arrange the glazed salmon, roasted baby potatoes, and cheesy asparagus.
  2. Sprinkle fresh parsley on top for garnish and presentation.

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, store in a freezer-safe container for up to 3 months. Reheat in the oven at low temperature to maintain moisture.