A delicious and healthy dinner featuring salmon seared with spices and served over roasted asparagus and herb-infused potatoes. The potatoes are seasoned and roasted until golden, then combined with a flavorful honey-balsamic glaze.
1: Wash and remove any additional scales from the salmon. Cut into desired sizes.
2: Season salmon with old bay, cayenne, paprika, onion, garlic powder, lemon pepper, salt, and black pepper.
3: Preheat a skillet and add olive oil.
4: Sear salmon on both sides for 3 minutes each and remove from heat.
5: Preheat the oven to 375°F.
6: Wash and remove discolored parts from the sweet and russet potatoes' skin.
7: Cut both types of potatoes into wedges.
8: Add potatoes to a bowl, then add olive oil, dried rosemary, oregano, garlic, onion powder, cayenne, salt, and black pepper.
9: Transfer seasoned wedges to a ziplock bag and microwave for 2 minutes.
10: Once steamed, evenly spread them out on a baking sheet and roast for 30 minutes, flipping every 10 minutes.
11: In a hot pot, sauté onions, bell peppers, garlic, and tomatoes.
12: Add balsamic vinegar, honey, Dijon mustard, soy sauce, and water to the veggies.
13: Cook until the sauce thickens, seasoning to taste.
14: Add salmon to the pot to finish the cooking process.
15: Add a squeeze of lemon and lemon slices to the fish and baste with the sauce until evenly coated.
16: Serve over roasted asparagus and herb potatoes.
