Directions
- Preheat your oven to 200°C (390°F). Line a large baking tray with parchment paper for easy cleanup.
- Prepare the potatoes by tossing the halved baby potatoes with olive oil, salt, and pepper in a bowl. Spread them on one half of the tray in a single layer, cut-side down for better browning. Roast for 25–30 minutes, turning halfway through, until golden and crisp on the edges.
- While the potatoes roast, mix olive oil, smoked paprika, garlic powder, honey, salt, and pepper in a small bowl. Rub this glaze evenly over the salmon fillets, coating all sides.
- Heat a non-stick skillet over medium-high heat. Place the salmon skin-side down and sear for 3–4 minutes until the skin is crisp. Flip carefully and cook another 3–4 minutes, until caramelized and just cooked through. The salmon should flake easily but remain moist inside. Remove and set aside.
- In the last 10 minutes of potato roasting, toss the asparagus with olive oil, garlic, salt, and pepper. Arrange them on the other half of the baking tray.
- Roast the asparagus alongside the potatoes for 8–10 minutes, until tender but still vibrant green. Sprinkle the shredded cheese over the asparagus during the final 5 minutes, allowing it to melt into a bubbly, golden topping.
- Once the potatoes are roasted, transfer them to a bowl and immediately toss with butter and fresh parsley. The heat will melt the butter, coating them in a glossy garlic-infused finish.
- Plate the salmon alongside the garlic butter potatoes and cheesy asparagus. Spoon any remaining glaze from the pan over the salmon for extra flavor.
Recipe Details
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 2
Difficulty: Easy
Variations & Substitutions
- Replace honey with maple syrup for a deeper, slightly smoky sweetness.
- Swap asparagus for green beans, broccoli, or zucchini if preferred.
- Add a squeeze of fresh lemon juice over the salmon before serving for brightness.
- For extra richness, finish the salmon with a small pat of butter just before removing from the pan.
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