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Honey Garlic Glazed Salmon with Cheesy Baked Asparagus & Roasted Baby Potatoes

Comforting honey garlic glazed salmon paired with cheesy baked asparagus and crispy roasted baby potatoes—an easy, flavorful meal perfect for busy weeknights or special gatherings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the Honey Garlic Salmon
  • 2 fillets salmon approx. 150g each, fresh or thawed wild-caught
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 clove garlic minced
  • 1 tsp olive oil for searing
  • 1/2 tsp lemon juice
  • black pepper to taste
For the Cheesy Asparagus
  • 200 g fresh asparagus trimmed
  • 1 tsp olive oil for roasting
  • salt and pepper to taste
  • 50 g shredded mozzarella
  • 1 tbsp grated Parmesan optional
  • fresh parsley chopped, for garnish
For the Roasted Baby Potatoes
  • 350 g baby potatoes
  • 1 tbsp olive oil for coating
  • salt and pepper to taste
  • chopped parsley for garnish

Equipment

  • Large bowl
  • Baking Tray
  • Non-stick Pan

Method
 

  1. Step 1: Preheat oven to 425°F (220°C) for roasting baby potatoes.
  2. Step 2: Toss baby potatoes with olive oil, salt, and pepper. Spread on a baking tray in a single layer. Roast for 25–30 minutes, shaking the pan halfway through. Remove when crispy and golden, then sprinkle with chopped parsley.
  3. Step 3: While potatoes roast, toss trimmed asparagus with olive oil, salt, and pepper. Arrange on a parchment-lined baking tray. Sprinkle shredded mozzarella evenly and add grated Parmesan if using.
  4. Step 4: Bake asparagus in the oven during the last 12–15 minutes of potato roasting until cheese melts and asparagus is tender-crisp.
  5. Step 5: Make the honey garlic glaze by whisking honey, soy sauce, minced garlic, lemon juice, and black pepper in a small bowl.
  6. Step 6: Heat olive oil in a non-stick pan over medium heat. Sear salmon fillets skin-side down for 3–4 minutes, then flip and cook another 3–4 minutes. In the last 2 minutes, pour glaze into the pan and spoon over salmon to coat.
  7. Step 7: Plate glazed salmon with cheesy baked asparagus and roasted baby potatoes. Garnish with fresh chopped parsley and serve immediately.

Notes

Store leftovers in airtight containers separately in the fridge for up to 2 days. Reheat salmon gently in a low oven covered with foil for 10 minutes. Asparagus and potatoes can be reheated in oven or skillet to regain crispiness. Try swapping asparagus with green beans or broccolini, or using different cheeses like cheddar or Gruyère.