Ingredients
- 4 salmon filets
- 2 lbs baby potatoes, quartered – see note in recipe for suggestion.
- 1 bunch asparagus with ends trimmed
- 5 tbsp olive oil (divided)
- 2 tbsp grainy mustard
- 2 tbsp maple syrup
- 1 clove garlic, minced
- 2 tsp salt (divided)
- 1 tsp pepper (divided)
- 1/2 tsp paprika
Instructions
- Preheat oven to 425F and line baking sheet with parchment paper.
- Optional but recommended: microwave whole baby potatoes for 2 minutes to pre-soften. This helps them cook to the perfect texture in the oven. then cut into quarters.
- Place asparagus on baking sheet and drizzle 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Toss.
- Place potatoes on baking sheet next to asparagus and drizzle 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Toss.
- Bake in oven for 20 minutes. While baking, prepare salmon.
- Whisk together 1 tbsp olive oil, grainy mustard, maple syrup, garlic, 1 tsp salt, 1/2 tsp pepper, and paprika.
- Once vegetables have cooked, place salmon skin side down on baking sheet. Brush fillets with half of the sauce. Spoon remaining sauce on potatoes and asparagus, tossing to blend.
- Bake for 12-14 minutes or until salmon is fully cooked (may depend on thickness of salmon).
- Serve immediately.
Category: one pan, gluten-free, dinnerMethod: ovenCuisine: American