Ingredients:

  • 1.5 lbs (680g) Salmon fillets, skin-on
  • 1 lb (450g) baby potatoes, halved or quartered
  • 1 bunch (250g) asparagus, woody ends trimmed
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) salt
  • ½ tsp (3g) black pepper
  • 3 tbsp (45ml) honey
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) fresh lemon juice
  • 3 cloves (15g) garlic, minced
  • ½ tsp (3g) ground ginger

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper. Note: Parchment is a lifesaver for honey based glazes.
  2. Toss the halved baby potatoes with 1 tbsp (15ml) of olive oil, salt, and pepper. Spread them in a single layer and roast for 12–15 minutes until the edges are slightly golden.
  3. While potatoes roast, whisk together the honey, soy sauce, lemon juice, garlic, and ginger in a small bowl.
  4. Push the roasted potatoes to the sides of the pan to create space in the center. Place salmon fillets and asparagus in the middle.
  5. Drizzle the remaining olive oil over the asparagus and season with a pinch of salt.
  6. Spoon the honey garlic glaze generously over each salmon fillet, ensuring the top is completely coated.
  7. Return the pan to the oven for 8–12 minutes.
  8. Turn the broiler on for the last 2 minutes until the glaze is bubbling and mahogany colored.