Ingredients:

  • 1/4 cup maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 salmon fillets, 6 oz each
  • 1 lb baby potatoes, halved or quartered
  • 1 bunch asparagus, woody ends trimmed
  • 2 tbsp olive oil
  • 1 tbsp melted butter

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss the halved baby potatoes with 1 tbsp of olive oil, salt, and pepper directly on a parchment lined sheet pan. Note: Do this on the pan to save on washing a bowl.
  3. Spread them in a single layer and roast for 15–20 minutes until they begin to soften and turn golden.
  4. While potatoes roast, whisk together the maple syrup, Dijon mustard, soy sauce, lemon juice, minced garlic, salt, and pepper in a small bowl.
  5. Push the roasted potatoes to the edges of the pan to create space in the center. Note: Make sure they aren't crowded so they keep roasting.
  6. Place the salmon fillets and asparagus in the middle of the pan.
  7. Drizzle the asparagus with the remaining 1 tbsp of olive oil and 1 tbsp of melted butter.
  8. Generously brush the maple Dijon glaze over the top of each salmon fillet. Scent Check: You should smell the raw garlic and sweet maple now.
  9. Return the pan to the oven and roast for 10–12 minutes.
  10. Turn the broiler on high for the final 2 minutes, watching closely until the glaze is bubbling and deep mahogany brown and the salmon flakes easily with a fork. Scent Check: The aroma should be toasted and caramelized.