Just when I think I have prepared salmon in every way possible. Well, not really. The other day, I came across this fabulous recipe from Half Baked Harvest on Pinterest for One Pan Lemon Salmon, Roasted Potatoes and Parmesan Asparagus. Believe me when I tell you, this salmon was not only super tasty, but may have just been the most tender salmon I ever prepared. So, with just a few minor changes, this is my take on this incredible recipe. One must also appreciate the one pan roasting. Clean up is a breeze. This fabulous Herb and Honey Roasted Salmon can be on your dinner table in just about forty minutes. Make extra, because you are going to want leftovers the next day to toss on a salad, or with your favorite pasta. I recommend an eight-ounce portion per person.
Local to Charlotte, head on over to The Carolina Meat & Fish Co. for a beautiful piece of Faroe Island or Wild Caught Salmon. Not local? They can ship to you. In my opinion, I find this recipe works best with Faroe Island Salmon. Yes, it is a farmed fish. However, it is raised its natural habitat. The fat content of this salmon always lends to a moist, tender and super flavorful finished dish.
If this looks this Herb and Honey Roasted Salmon looks this good before it’s roasted, just imagine how good it’s going to taste! Want to make this dish keto friendly or low carb? Just replace the potatoes with brown rice, or add extra asparagus in replacement of the potatoes.
HOW TO MAKE HERB AND HONEY ROASTED SALMON
Preheat the oven to 425 degrees. Cut the larger potatoes in half. Place potatoes on sheet pan and drizzle with the olive oil. Season with kosher salt and black pepper. Toss to coat. Bake for at least fifteen to twenty minutes. Baking the potatoes for a bit alone will produce a nice crispy potato on the outside, that will be incredibly tender on the inside.
While the potatoes are baking, prepare the salmon. In a bowl, combine the ingredients for the salmon rub. I highly recommend the honey I used in the rub. It is an unpasteurized raw honey from Wedderspoon. Season the salmon with kosher salt and black pepper. Rub the entire surface of the salmon with the herb and honey mixture. Since the piece of salmon I used was so big, I decided to cut in half to decrease the baking time.
Add the salmon to the pan with the potatoes. Roast, at the same temperature, for an additional fifteen minutes. After fifteen minutes, place the asparagus spears into the pan and roast for an additional five minutes.
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