1/4teaspoonchipotle chili powder(or use regular chili powder)
1tablespoonbutter (for salmon rub)melted
salt and freshly ground black pepperto taste (just a dash or two of each for the veggies and then same for the seasoning rub)
2(6 ounce)salmon fillets
1teaspoonbutter (for cooking the salmon)(or use olive or avocado oil)
grated parmesan and red pepper flakesoptional for serving
Instructions
Preheat oven to 400°F and line a large baking sheet pan with parchment paper. Toss asparagus and potato rounds with olive oil and season with garlic, salt and pepper. Bake at 400°F until golden brown and crispy, about 25 minutes to 30 minutes, flipping asparagus halfway through. Potato rounds may need to cook 5 to 10 minutes longer. You can also cook these on separate baking sheets, if preferred.
Meanwhile, whisk honey, chipotle chili powder, butter, salt & pepper. Spread evenly over salmon fillets.
In a medium pan over medium-high heat, melt butter (or use olive or avocado oil). When pan is hot, add the salmon, flesh side down and cook for 3 minutes with lid on the pan. Flip the salmon and cook fish all the way through (uncovered), about 5 more minutes. You can check the middle of the salmon with a fork to make sure it is heated and beginning to flake. (This timing is usually perfect for me - you don't want overcooked salmon and it will continue to cook a bit even after removed from heat.)*
Serve immediately with asparagus and potatoes. Top with Parmesan and red pepper flakes, if desired.
Notes
*If your salmon fillets are extra thick, you may want to cook them for 1-2 more minutes.Salmon Grilling Instructions: To grill salmon, fire up the grill to medium-high heat. You can grill the salmon on foil or on a cedar plank. Grill the salmon skin side down for 15 minutes (about 10 minutes per 1-inch inch thickness measured from the thickest part of the fillet) or until 145°F internal heat.Salmon Baking Instructions: Preheat oven to 350ºF and place salmon on a lined baking sheet. Bake for about 15 minutes, depending on thickness (about 10 minutes per 1-inch thickness, measured from the thickest part of the fillet).