Ingredients:

  • 1.5 lbs Baby Yukon Gold potatoes, halved
  • 1 lb Asparagus spears, woody ends trimmed
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Kosher salt
  • 1/2 tsp Cracked black pepper
  • 4 (6 oz) salmon fillets, skin-on
  • 1/4 cup Pure maple syrup
  • 2 tbsp Dijon mustard
  • 2 cloves Garlic, minced
  • 1 tbsp Soy sauce
  • 1/2 tsp Smoked paprika
  • 1 tbsp Fresh parsley, chopped
  • 1 Lemon, cut into wedges

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper or a silicone mat.
  2. Toss the halved potatoes with olive oil, salt, and pepper directly on the pan. Arrange them cut-side down and roast for 15 minutes.
  3. While potatoes roast, whisk together the maple syrup, Dijon mustard, minced garlic, soy sauce, and smoked paprika in a small bowl to create the glaze.
  4. Pat the salmon fillets completely dry with paper towels to ensure the glaze adheres properly.
  5. Remove the pan from the oven. Move potatoes to one side, add the asparagus to the other side (tossing with a light drizzle of oil if desired), and place the salmon fillets in the center.
  6. Generously brush the maple glaze over the salmon fillets and drizzle any remaining glaze over the vegetables.
  7. Return the pan to the oven and bake for 10–12 minutes until the salmon reaches an internal temperature of 145°F (63°C) and the potatoes are golden brown.
  8. Garnish with fresh chopped parsley and serve immediately with lemon wedges.