Ingredients
Scale
Salmon & Glaze
- 4 6-oz salmon fillets
- 1 tbsp ghee (melted)
- 1 tbsp honey
- 2 tsp dijon mustard
- 4 cloves garlic (minced)
- 1 tbsp lemon juice
- 2 tbsp parsley (minced)
Potatoes
- 1.5 lbs fingerling potatoes (sliced in 1/2 lengthwise)
- 1 tbsp ghee (melted)
- 3 cloves garlic (minced)
- 1/4 tsp black pepper
- 1/4 tsp salt
Asparagus
- 1 bunch asparagus (trimmed)
- 1 lemon (sliced)
Instructions
- Preheat oven to 425°F & line a pan with parchment paper
- In a large bowl, mix potatoes with ghee, garlic, pepper, & salt then spread out evenly in one layer on lined baking sheet
- Bake for 20-25 minutes or until soft when poked with a fork & slightly golden brown.
- Meanwhile, in a small bowl, whisk together glaze for salmon (ghee, honey, garlic, lemon & parsley)
- Remove potatoes from oven & push to the outsides of the pan, add apsaragus to outside areas, leaving enough space in the middle of the pan for the salmon
- Add salmon to sheet pan, drizzle a spoonful of glaze on each fillet & rub in with the back of the spoon.
- Drizzle any remaining glaze on asparagus & top asparagus with lemon slices.
- Bake in oven for 8-12 minutes (no raw salmon visible) & turn oven to broil and broil for 2-3 minutes to crisp the outside. (Monitor closely)