Sheet Pan Honey Garlic Salmon with Asparagus and Potatoes
A delicious and easy sheet pan meal featuring tender salmon fillets glazed with honey garlic sauce, alongside roasted asparagus and crispy potatoes. Perfect for a weeknight dinner!
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Ingredients
Yields 4 servings
- (4) salmon fillets (6 oz each)
- (1 lb) baby potatoes, halved
- (1 lb) asparagus, trimmed
- (1/4 cups) honey
- (1/4 cups) soy sauce
- (2 tablespoons) olive oil
- (4 cloves) garlic, minced
- (1 teaspoon) ground ginger
- (1 teaspoon) black pepper
- (1 teaspoon) salt
- (1 tablespoon) sesame seeds (optional)
- (1 tablespoon) chopped green onions (for garnish)
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a small bowl, whisk together 1/4 cup honey, 1/4 cup soy sauce, 2 tablespoons olive oil, 4 cloves minced garlic, 1 teaspoon ground ginger, 1 teaspoon black pepper, and 1 teaspoon salt to create the marinade.
- 3
In a large mixing bowl, combine the halved baby potatoes with half of the marinade. Toss to coat the potatoes evenly.
- 4
Spread the potatoes on one side of a large sheet pan in a single layer. Bake in the preheated oven for 15 minutes.
- 5
While the potatoes are baking, prepare the salmon. Place the salmon fillets on a plate and brush them with the remaining marinade.
- 6
After 15 minutes, remove the sheet pan from the oven and add the asparagus to the other side of the pan. Drizzle with a little olive oil and season with salt and pepper. Place the salmon fillets in the center of the pan.
- 7
Return the sheet pan to the oven and bake for an additional 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the potatoes are tender and golden.
- 8
If desired, sprinkle sesame seeds over the salmon before serving. Garnish with chopped green onions.
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