Ingredients:

For the Honey Garlic Salmon:
- 2 salmon fillets
- 1 tbsp olive oil
- 1 tbsp butter
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp garlic, minced
- 1/2 tsp paprika
- 1 tbsp lemon juice
- Salt & black pepper to taste

For the Roasted Potatoes:
- 2 cups baby potatoes, halved
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- Salt & black pepper to taste

For the Roasted Asparagus:
- 1 bunch asparagus, trimmed
- 1/2 tbsp olive oil
- 1/2 tsp garlic powder
- Salt & black pepper to taste

Directions:

1. Preheat your oven to 400°F (200°C). In a bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, garlic powder, dried oregano, salt, and black pepper. Spread them out on a baking sheet and roast for 20-25 minutes, flipping them halfway through.

2. While the potatoes are roasting, prepare the asparagus. In a separate bowl, toss the trimmed asparagus with 1/2 tablespoon of olive oil, garlic powder, salt, and black pepper. Add the asparagus to the oven for the last 10 minutes of the potatoes' cooking time.

3. For the salmon, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium heat. Season the salmon fillets with paprika, salt, and black pepper. Sear the salmon for 3-4 minutes on each side until cooked through.

4. In the same skillet, add 2 tablespoons of honey, 1 tablespoon of soy sauce, minced garlic, and 1 tablespoon of lemon juice. Let the sauce simmer for 1-2 minutes, spooning it over the salmon as it cooks.

5. Once everything is cooked, plate the salmon alongside the roasted potatoes and asparagus. Drizzle any remaining sauce over the salmon and serve.

Optional: Garnish with fresh parsley or chili flakes for an extra kick of flavor! Enjoy your meal!