Sheet Pan Honey Mustard Salmon with Roasted Asparagus and Baby Potatoes

• 4 salmon fillets (6 oz each), skin-on
• 1 lb baby potatoes, halved
• 1 bunch asparagus, trimmed
• 3 tablespoons olive oil, divided
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon whole grain mustard
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with olive oil.
2. In a large bowl, toss halved baby potatoes with 2 tablespoons olive oil, smoked paprika, salt, and pepper. Spread them out evenly on one half of the sheet pan.
3. Place the sheet pan in the oven and roast the potatoes for 15 minutes to start cooking them before adding other ingredients.
4. While the potatoes roast, prepare the honey mustard glaze by whisking together Dijon mustard, honey, whole grain mustard, minced garlic, lemon zest, lemon juice, and 1 tablespoon olive oil in a small bowl.
5. After 15 minutes, remove the sheet pan from the oven. Push the potatoes to one side and add the trimmed asparagus on the other side. Drizzle the asparagus with a little olive oil and season lightly with salt and pepper.
6. Place the salmon fillets between the asparagus and potatoes on the sheet pan, skin-side down. Brush each salmon fillet generously with the honey mustard glaze.
7. Return the sheet pan to the oven and roast everything together for another 10-12 minutes, or until the salmon is cooked through (opaque and flakes easily with a fork) and the asparagus is tender.
8. Remove from the oven, sprinkle chopped fresh parsley over everything, and serve immediately with lemon wedges if desired.

Chef tips

• If baby potatoes are large, cut them into quarters to ensure even cooking.
• To save time, you can parboil the potatoes for 5 minutes before roasting to reduce baking time.
• Use skin-on salmon fillets for extra flavor and to help keep the fish moist during cooking.
• For a spicier twist, add a pinch of cayenne pepper to the honey mustard glaze.