Salmon with Roasted Veggies (Print Version)
# Ingredients:
→ Main Items
01 -
4 pieces of salmon
02 -
1 pound of asparagus with ends cut off
03 -
2 pounds small red or gold potatoes, cut into quarters
→ Seasonings
04 -
2 1/2 teaspoons mixed Italian herbs, split up
05 -
1 teaspoon powdered garlic
06 -
Salt and pepper as needed
→ For the Honey Mustard Glaze
07 -
2 tablespoons melted butter
08 -
2 tablespoons honey
09 -
1 teaspoon Dijon mustard
→ Additional Items
10 -
3 tablespoons olive oil, split up
11 -
1/2 lemon, cut into thin slices
# Instructions:
01 -
Warm your oven to 400°F. Toss your quartered potatoes with 2 tablespoons olive oil, some salt, pepper, powdered garlic, and 2 teaspoons of Italian herbs. Put them on a big sheet pan and cook them for 10 minutes
02 -
Stir together the melted butter, honey, Dijon, and 1/2 teaspoon Italian herbs. Put the salmon on the pan with the potatoes and coat the fish with your sweet glaze
03 -
Lay asparagus on the pan, pour the last tablespoon of olive oil over them, and add a bit of salt and pepper. Stick lemon slices among the green stalks
04 -
Return to the oven for about 15 minutes until you can poke the potatoes easily, the asparagus looks bright, and the salmon breaks apart when touched
# Notes:
01 -
You can mix your own Italian spices at home with equal amounts of dried thyme, parsley, oregano, and basil
02 -
Kids might like it better if you use Ranch flavoring on the potatoes
03 -
You can keep what's left in your fridge for up to 3 days