Ingredients
- Marinade:
- 2 Tbsp. maple syrup
- 3 Tbsp. Dijon mustard
- 1 Tbsp. apple cider vinegar
- ¼ tsp. salt
- ¼ tsp. pepper
- Salmon:
- 4 (6 oz.) salmon fillets
- 1 lb. asparagus, trimmed
- 8 oz. fingerling potatoes, halved lengthwise
- ¼ tsp. salt
- 1 Tbsp. olive oil
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat oven to 425°F.
- Whisk together the marinade ingredients. Marinate salmon (10-15 minutes).
- Place the asparagus and potatoes on a rimmed baking sheet. Toss with oil and salt. Move the vegetables to the edges and place the salmon in the center. Discard used marinade.
- Roast until the salmon is cooked and vegetables are tender (20-30 minutes, depending on the thickness of the fillets).