Boil the potatoes

• Place the baby potatoes in a saucepan of salted water.
• Boil until fork tender.

Prepare the baking sheet

• Line a baking sheet with parchment paper.
• Arrange the salmon fillets and the trimmed asparagus, separating them with foil barriers.

Smash the potatoes

• Add the drained potatoes to the tray.
• Smash them flat with the bottom of a glass.

Make the garlic butter

• Mix the melted butter, garlic, Dijon mustard and lemon juice in a bowl.
• Brush the mixture over the salmon, asparagus and potatoes.

Season and top

• Season everything with salt and pepper.
• Sprinkle the grated Parmesan over the potatoes.
• Drizzle the salmon with hot honey and sriracha.

Bake

• Bake at 190 °C until the salmon is cooked through and the potatoes are golden.

Plate and serve

• Serve the salmon with the asparagus and smashed potatoes.