Ingredients:

  • 1.5 lbs Yukon Gold potatoes, cut into 1/2-inch cubes
  • 1 large red onion, cut into 1-inch wedges
  • 3 tbsp extra virgin olive oil, divided
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 1 tsp kosher salt
  • 1 lb fresh asparagus spears, trimmed
  • 1 pinch red pepper flakes
  • 1.5 lbs salmon fillets
  • 3 tbsp pure Grade A maple syrup
  • 2 tbsp stone-ground mustard
  • 1 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large heavy-duty rimmed baking sheet with parchment paper.
  2. Toss the cubed potatoes and red onion wedges directly on the sheet pan with 2 tablespoons of olive oil, salt, smoked paprika, and garlic powder. Spread in a single layer.
  3. Roast the potatoes and onions for 20 minutes to ensure they become fluffy and golden.
  4. While the potatoes roast, whisk together the maple syrup, stone-ground mustard, soy sauce, minced garlic, and chopped thyme in a small bowl to create the emulsified glaze.
  5. Remove the pan from the oven. Push the potatoes to the edges and place the salmon fillets and trimmed asparagus in the center. Drizzle the asparagus with the remaining 1 tablespoon of olive oil and red pepper flakes.
  6. Generously brush the maple dijon glaze over the salmon fillets.
  7. Return the pan to the oven and bake for an additional 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.