Honey Glazed Roasted Salmon and Vegetables

Honey Glazed Roasted Salmon and Vegetables is a delicious one-pan meal.

Cleaning the kitchen is not my favorite pastime. I can think of so many activities I’d rather be doing. That’s why I love one-pan dinners like Honey Glazed Roasted Salmon and Vegetables. This meal makes a frequent appearance at my dinner table.

Salmon is my favorite fish and is often referred to as one of the world’s healthiest foods. It’s an excellent source of vitamins, minerals, protein, and Omega 3 fatty acids. I like it because it’s delicious.

My Honey Glazed Roasted Salmon and Vegetables takes only 30 minutes to make from start to finish. This one-pan dinner is great for weeknight meals, weekends, and when entertaining guests.

Ingredients For Honey Glazed Roasted Salmon and Vegetables

salmon fillets (6-8 oz. each)
red potatoes, scrubbed and quartered
asparagus, woody ends removed
Olive Oil (to drizzle on vegetables)
Salt and pepper to taste

The glaze for the salmon is simple to make. You’ll need:

Juice from one lemon
olive oil
honey

Preheat the Oven

Preheat the oven to 400º and quarter the red potatoes. (In the south we call them new potatoes – don’t ask me why. I have no idea.) Drizzle them with olive oil and sprinkle them with salt and pepper. As you can see, I go heavy on the pepper.

Bake the Potatoes for 10 Minutes

Place the potatoes in the oven for 10 minutes. Meanwhile, mix honey, lemon juice, and olive oil together in a small bowl.

Brush the Salmon With the Honey Glaze

Brush the salmon with the honey glaze. Don’t be shy. Use it all and add salt and pepper to taste.

Add the salmon to the pan of potatoes and cook for eight minutes. Add the asparagus (woody ends removed, drizzled with olive oil, and sprinkled with salt and pepper) and cook for 10 minutes. The asparagus will be crisp-tender.

Helpful Hint: If you like your asparagus overcooked (insert eye roll for a certain member of my family), add it to the pan when you add the salmon.

Yield: 4 servings