Sheet-Pan Honey Garlic Salmon with Asparagus and Baby Potatoes

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 4 (6 oz each) salmon fillets, skin-on
• 1.5 lb baby potatoes, halved
• 1 lb asparagus, trimmed
• 3 tbsp olive oil
• 3 tbsp honey
• 2 tbsp soy sauce (or tamari)
• 4 garlic cloves, minced
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp smoked paprika
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 2 tbsp chopped parsley

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper for easy cleanup. Pat the salmon fillets very dry with paper towels and set aside on a plate.
2. 2Toss the halved baby potatoes with olive oil, salt, pepper, and the smoked paprika on the sheet pan. Spread them cut-side down in a single layer and roast 15 minutes until they begin to turn golden at the edges.
3. 3While potatoes roast, whisk together honey, soy sauce, minced garlic, lemon juice, lemon zest, remaining olive oil, salt, and pepper in a small bowl to make the glaze.
4. 4Remove the pan from the oven. Push potatoes to one side. Add the trimmed asparagus to the empty space, drizzle lightly with a spoonful of the glaze, and toss to coat. Nestle the salmon fillets skin-side down in the center of the pan.
5. 5Spoon or brush half of the remaining honey-garlic glaze generously over the tops of the salmon fillets. Return the pan to the oven and roast 12–14 minutes, until salmon flakes easily with a fork and reaches 125–130°F in the thickest part for medium, and asparagus is bright green and tender-crisp.
6. 6Switch the oven to broil on high for the final 1–2 minutes if you want extra caramelization on the glaze—watch closely so the honey does not burn. The salmon should look glossy and lightly charred at the edges.
7. 7Remove the pan from the oven and immediately brush the remaining glaze over the hot salmon so it melts into a sticky coating. Sprinkle everything with chopped parsley.
8. 8Plate each salmon fillet with a generous scoop of roasted potatoes and asparagus. Squeeze an extra lemon wedge over the top if desired and serve right away while the potatoes are still crispy.