Ingredients:

  • 1 lb baby potatoes, halved or quartered
  • 1 bunch (250g) asparagus, woody ends trimmed
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 4 (6 oz each) salmon fillets, skin-on
  • 2 tbsp honey
  • 1 tbsp soy sauce (low sodium)
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tbsp melted unsalted butter

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the halved potatoes with 1 tbsp of olive oil, salt, and pepper.
  3. Spread potatoes in a single layer on the baking sheet and roast for 10-12 minutes until slightly golden on the edges.
  4. Move the roasted potatoes to the outer edges of the pan.
  5. Place the salmon fillets in the center of the pan and arrange the trimmed asparagus around them.
  6. Drizzle the remaining 1 tbsp of olive oil over the asparagus and season lightly with salt and pepper.
  7. Return the pan to the oven for 5-7 minutes.
  8. While the pan is roasting, whisk together the honey, soy sauce, lemon juice, minced garlic, and melted butter in a small bowl.
  9. Remove the pan from the oven and brush a generous layer of the glaze over each salmon fillet.
  10. Return the pan to the oven for an additional 3-5 minutes until the glaze is caramelized and salmon reaches desired doneness.