Ingredients
Scale
- 4 salmon fillets
- 1 pound asparagus, ends trimmed
- 2 pounds baby red or gold potatoes, quartered
- 3 tablespoons olive oil
- Salt and pepper to taste
- 2 teaspoons Italian herb blend
- 1 teaspoon garlic powder
- 2 tablespoons butter, melted
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon Italian herb blend
- ½ lemon, thinly sliced
Instructions
- Preheat oven to 400°F (200°C).
- Toss potatoes with olive oil, salt, pepper, garlic powder, and Italian herb blend.
- Spread seasoned potatoes on a baking sheet in a single layer.
- Bake potatoes for about 10 minutes.
- Whisk melted butter, honey, Dijon mustard, and remaining Italian herb blend for the glaze.
- Add salmon and asparagus to the baking sheet after 10 minutes.
- Brush salmon with glaze and season asparagus with olive oil, salt, and pepper.
- Bake for another 15 minutes until cooked through.
- Serve with remaining glaze drizzled on top.
Notes
Cut potatoes into similar sizes for even cooking.
Adjust herbs and spices according to personal preference.
Broil for a few minutes at the end for crispier salmon skin.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 480
- Sugar: 7
- Sodium: 520
- Fat: 26
- Saturated Fat: 6
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 6
- Protein: 28
- Cholesterol: 70