Ingredients:

  • 4 (6-oz) Salmon Fillets, skin-on
  • 1 lb Asparagus, woody ends trimmed
  • 1 pint Cherry tomatoes
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Kosher salt
  • 0.5 tsp Cracked black pepper
  • 0.25 cup Pure Maple Syrup (Grade A Dark)
  • 2 tbsp Dijon Mustard
  • 1 tsp Soy sauce
  • 1 clove Garlic, finely minced
  • 0.25 tsp Smoked paprika

Instructions:

  1. Preheat oven. Set your oven to 400°F and ensure the rack is in the center position. Note: This allows for even air circulation around the veggies.
  2. Prep the tray. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
  3. Dry the fish. Pat the 4 salmon fillets dry with paper towels. Wait until the surface is matte and not shiny.
  4. Whisk the glaze. In a small bowl, combine 0.25 cup maple syrup, 2 tbsp Dijon, 1 tsp soy sauce, minced garlic, and 0.25 tsp smoked paprika.
  5. Season the veggies. Toss 1 lb asparagus and 1 pint cherry tomatoes directly on the pan with 2 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp pepper.
  6. Position the salmon. Move the veggies to the sides and place the salmon fillets in the center.
  7. Apply the glaze. Brush the maple mixture generously over the top and sides of the salmon. Coat it until no pink shows through.
  8. Season everything. Sprinkle the remaining 0.5 tsp salt and 0.25 tsp pepper over the entire tray.
  9. Roast the meal. Bake for 12 to 15 minutes until the salmon flakes easily and tomatoes have puckered.
  10. Final touch. For a deeper crust, turn on the broiler for the last 60 seconds until the glaze is bubbling and dark brown.