One-Pan Honey Garlic Salmon & Vegetables

Effortless Flavor: One-Pan Honey Garlic Salmon & Vegetables for Any Occasion

If you’re searching for a quick and satisfying dinner, this One-Pan Honey Garlic Salmon & Vegetables recipe is exactly what you need. Not only does it deliver bold and irresistible flavors, but it also simplifies your evening routine. Furthermore, with everything cooking together on a single sheet pan, cleanup becomes incredibly easy.

To begin with, the salmon, packed with omega-3 fatty acids, becomes tender and flaky as it bakes in a sweet and savory honey garlic glaze. Meanwhile, the baby red potatoes roast to golden perfection, offering a hearty and comforting element to the meal. At the same time, the asparagus and cherry tomatoes add vibrant colors and fresh flavors, making the dish as appealing to the eyes as it is to the palate.

Additionally, this recipe is as versatile as it is flavorful. Whether you’re preparing dinner for your family or hosting friends for a casual evening, it’s bound to impress. Moreover, the honey garlic glaze, made with simple pantry staples, caramelizes beautifully under the broiler. As a result, the salmon gains a restaurant-quality finish, while the roasted vegetables absorb all those delicious juices.

For those busy weeknights when time is limited, this recipe offers the perfect solution. After only a few minutes of prep, the oven does all the work. Consequently, you’ll have more time to relax and enjoy your meal without the hassle of extensive cleanup.

Ultimately, this One-Pan Honey Garlic Salmon & Vegetables recipe proves that creating a wholesome, flavorful dinner doesn’t have to be complicated. So why not try it today? You’ll soon discover how easy and enjoyable cooking can be!

One-Pan Honey Garlic Salmon & Vegetables with four salmon fillets, roasted baby red potatoes, halved cherry tomatoes, and asparagus in a rustic yet luxurious baking pan. Perfect easy dinner recipe from FoodForYourGood.com — Enjoy a delicious, one-pan meal with honey garlic glazed salmon, roasted vegetables, and fresh parsley—ideal for a quick and wholesome dinner. Recipe from FoodForYourGood.com

INGREDIENTS
1 1/2 lb salmon fillet, sliced into 4 even pieces (about 6 oz each)
1 lb baby red potatoes, halved
1/2 lb asparagus, trimmed and cut into thirds
1 cup cherry tomatoes, halved
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
3 tbsp fresh parsley, chopped (optional, for garnish)
Honey Garlic Glaze:
1/4 cup honey
2 tbsp low-sodium soy sauce
1 tbsp lemon juice
2 cloves garlic, minced
1/2 tsp smoked paprika
1/4 tsp red pepper flakes (optional, for heat)

INSTRUCTIONS
1. Preheat the oven: First, preheat your oven to 400°F (200°C). Next, line a large sheet pan with parchment paper or lightly grease it with olive oil to prevent sticking.
2. Toss the vegetables: In a small bowl, combine 2 tbsp olive oil, salt, pepper, garlic powder, and onion powder to make the olive oil mixture. Add the mixture to the halved baby red potatoes and toss to coat, then spread them evenly on the prepared sheet pan. After that, in a separate bowl, add the remaining olive oil mixture to the cherry tomatoes and asparagus, tossing to coat. Set them aside to cook with the salmon later. Place the potatoes in the preheated oven and roast for 15 minutes.
3. Prepare the glaze: While the potatoes are roasting, whisk together honey, soy sauce, minced garlic, lemon juice, smoked paprika, and red pepper flakes (if using) in a small bowl. Make sure the glaze is smooth and well combined.
4. Add salmon, asparagus, and tomatoes to the pan: Remove the sheet pan from the oven after the potatoes have roasted for 15 minutes. Then, place the four salmon fillets on the pan, ensuring there is space between the fillets and the vegetables. Add the seasoned asparagus and halved cherry tomatoes around the salmon.
5. Glaze the salmon and vegetables: Brush the honey garlic glaze generously over the salmon fillets. Additionally, drizzle the remaining glaze over all the vegetables—roasted potatoes, halved cherry tomatoes, and asparagus—ensuring an even coating for a flavorful finish.
6. Continue baking: Return the sheet pan to the oven and bake for an additional 15–18 minutes, or until the salmon flakes easily and breaks apart, and the fish reaches an internal temperature of 145°F (63°C). The potatoes should be tender, and the asparagus should be slightly crisp but tender.
7. Optional broiling: For an extra caramelized finish, switch the oven to broil for 2–3 minutes at the end. Be sure to watch carefully to prevent burning.
8. Garnish and serve: Let the dish rest for a couple of minutes after removing it from the oven. Finally, sprinkle fresh parsley over the salmon and vegetables, if desired. Serve warm for a delicious one-pan dinner.

Helpful Tips to Perfect This Recipe

Ensure even cooking by pre-roasting the potatoes: To avoid undercooked potatoes or overcooked salmon, start by roasting the baby red potatoes first. Since they take longer to cook, giving them a 15-minute head start ensures everything finishes at the same time.
Cut vegetables to similar sizes for consistent roasting: For asparagus, cut the stalks into thirds and keep the potatoes uniformly halved. This simple step allows all vegetables to roast evenly and develop a delicious caramelized flavor.
Don’t skip the broil for extra flavor: For a glossy, caramelized finish, broil the sheet pan for 2–3 minutes after baking. This step enhances the honey garlic glaze and adds a slightly crispy texture to the salmon, making it irresistible.

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