Preheat the oven to 200°C (390°F). Line a baking tray with parchment paper.
Prep the potatoes.
Halve the baby potatoes, toss with olive oil, salt, and pepper. Spread on half of the tray and roast for 25–30 minutes, turning halfway through.
Season the salmon.
In a small bowl, mix olive oil, paprika, garlic powder, honey, salt, and pepper. Rub the mixture over the salmon fillets.
Cook the salmon.
Heat a non-stick pan over medium-high heat. Sear the salmon skin-side down for 3–4 minutes, flip, and cook another 3–4 minutes until caramelized and just cooked through. Set aside.
Prepare the asparagus.
Toss asparagus with olive oil, garlic, salt, and pepper. Place them on the other half of the baking tray in the last 10 minutes of potato roasting. Sprinkle with cheese and herbs for the final 5 minutes until melted and bubbly.
Finish the potatoes.
Once roasted, toss the potatoes with butter and parsley for a glossy, flavorful finish.
Plate and serve.
Arrange salmon, cheesy asparagus, and garlic butter potatoes neatly on a plate or meal-prep container.
🔄 Tips & Variations
Use maple syrup instead of honey for a deeper glaze flavor.
Swap asparagus with green beans or broccoli if preferred.
Add a wedge of lemon on the side for brightness 🍋
