Ingredients

The following ingredients have 2 Servings
  • 1 bunch asparagus
  • 2 medium russet potatoes (sliced into rounds)
  • 2 tablespoons extra-virgin olive oil or avocado oil
  • 1 garlic clove (minced)
  • 1 tablespoon honey
  • 1/4 teaspoon chipotle chili powder ((or use regular chili powder))
  • 1 tablespoon butter (for salmon rub) (melted )
  • salt and freshly ground black pepper (to taste (just a dash or two of each for the veggies and then same for the seasoning rub))
  • 2 (6 ounce) salmon fillets
  • 1 teaspoon butter (for cooking the salmon) ((or use olive or avocado oil))
  • Grated parmesan and red pepper flakes (optional for serving)

Instruction

  • Preheat oven to 400°F and line a large baking sheet pan with parchment paper. Toss asparagus and potato rounds with olive oil and season with garlic, salt and pepper. Bake at 400°F until golden brown and crispy, about 25 minutes to 30 minutes, flipping asparagus halfway through. Potato rounds may need to cook 5 to 10 minutes longer. You can also cook these on separate baking sheets, if preferred.
  • Meanwhile, whisk honey, chipotle chili powder, butter, salt & pepper. Spread evenly over salmon fillets.
  • In a medium pan over medium-high heat, melt butter (or use olive or avocado oil). When pan is hot, add the salmon, flesh side down and cook for 3 minutes with lid on the pan. Flip the salmon and cook fish all the way through (uncovered), about 5 more minutes. You can check the middle of the salmon with a fork to make sure it is heated and beginning to flake. (This timing is usually perfect for me - you don't want overcooked salmon and it will continue to cook a bit even after removed from heat.)*
  • Serve immediately with asparagus and potatoes. Top with Parmesan and red pepper flakes, if desired.