This delicious and healthy dinner features pan-seared salmon served over roasted asparagus and herb potatoes. The potatoes are seasoned and roasted to perfection alongside a honey-balsamic glaze that complements the salmon beautifully.
1: Wash and remove any additional scales from the salmon.
2: Cut the salmon into desired sizes and season with old bay, cayenne, paprika, onion and 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 then remove from heat to rest.
5: Preheat the oven to 375°F.
6: Wash and remove any discolored parts from the skin of the sweet and russet potatoes.
7: Cut the potatoes into wedges and place in a bowl.
8: Add olive oil, dried rosemary, oregano, garlic and onion powder, cayenne, salt, and black pepper to potatoes and mix.
9: Place seasoned wedges in a ziplock bag and microwave for 2 minutes.
10: Once steamed, spread the wedges 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 and season to taste.
14: Add the seared salmon to the pot to finish cooking and add a squeeze of lemon and lemon slices on top.
15: Baste the salmon with the sauce until evenly coated.
16: Serve over roasted asparagus and herb potatoes.
