Teriyaki Glazed Salmon with Mashed Purple Potatoes & Roasted Asparagus

There’s something about a cozy, balanced dinner that makes you feel instantly grounded, especially when it’s this colorful.
This Teriyaki Glazed Salmon with Mashed Purple Potatoes and Roasted Asparagus is one of those meals that looks restaurant worthy but comes together in just 30 minutes. It’s sweet, savory, creamy, and full of glow.

💜Why You’ll Love This Meal

• It’s quick & perfect for a weeknight dinner.

• The flavors hit every note: sweet, salty, buttery, and bright.

• Purple potatoes add color, antioxidants, and a creamy texture that pairs perfectly with teriyaki glaze.

Ingredients

For the Teriyaki Glazed Salmon:

• 2 salmon fillets (about 6 oz each)

• 2 tbsp soy sauce (or tamari for gluten-free)

• 1 tbsp honey or maple syrup

• 1 tbsp rice vinegar (or orange juice)

• 1 tsp sesame oil

• 1 tsp grated fresh ginger

• 1 small garlic clove, minced

• 1 tsp cornstarch + 1 tbsp water (optional, for thickening)

• Olive oil for searing

For the Mashed Purple Potatoes:

• 1 lb purple potatoes, peeled and cubed

• 1–2 tbsp vegan butter or regular butter

• Splash of warm almond milk (or oat milk)

• Salt and pepper to taste

• Optional: roasted garlic or olive oil drizzle for depth

For the Asparagus:

• 1 bunch asparagus, trimmed

• 1 tbsp olive oil

• Salt, pepper, and garlic powder

• Optional: fresh lemon juice or zest

How to Make It

1. Boil the Potatoes
Start by boiling cubed purple potatoes in salted water for about 15 minutes, until tender. Drain and mash with butter and a splash of warm almond milk until smooth and creamy. Season to taste.

2. Saute or Roast the Asparagus
Toss asparagus with olive oil, salt, and pepper, and roast at 400°F for 8–10 minutes or simple sauté on the stovetop until tender and bright green.

3. Make the Teriyaki Glaze
In a small pan, whisk together soy sauce, honey, Rice vinegar(or orange juice), sesame oil, garlic, and ginger.
Simmer for 2–3 minutes, then add cornstarch slurry if you want it thicker. Stir until glossy, then remove from heat.

4. Cook the Salmon
Sear salmon in a hot skillet with a drizzle of oil, 3–4 minutes per side, brushing with teriyaki glaze until caramelized and cooked through.

5. Plate & Serve
Spoon mashed purple potatoes onto your plate, top with glazed salmon, and add roasted asparagus on the side.
Drizzle extra glaze on top and sprinkle sesame seeds or green onions if you’d like.

Studio 68 Notes

This is one of my favorite cozy weeknight dinners. it’s nourishing, colorful, and makes you feel like you’re taking care of yourself without overcomplicating things.
It’s proof that healthy can still feel indulgent, and a reminder that your meals can be both beautiful and simple.