Recipe: Sheet Pan Mustard Maple Salmon with Potatoes and Asparagus
- 1/4 cup
- 3 tablespoons
- 1 tablespoon
apple cider vinegar
- 1 teaspoon
kosher salt, divided
- 1/4 teaspoon
freshly ground black pepper
(6-ounce) skin-on salmon fillets, preferably about 1 1/4 inches thick
- 1 tablespoon
- 1 bunch
asparagus (about 1 pound), trimmed
- 8 ounces
fingerling potatoes, halved lengthwise
Arrange a rack in the middle of the oven and heat to 425°F. Place a rimmed baking sheet in the oven while the oven is heating. Meanwhile, marinate the salmon.
Whisk the maple syrup, mustard, vinegar, 1/2 teaspoon of the salt, and pepper together in a shallow container large enough to hold all the pieces of salmon in one layer. Arrange the salmon ion the marinade, skin-side up. Cover and refrigerate for about 10 minutes while the oven heats up.
Carefully remove the hot baking sheet from the oven. Place the asparagus and potatoes on the baking sheet, and drizzle with olive oil and sprinkle with the remaining 1/2 teaspoon of salt. Stir to coat with a wooden spoon or silicon spatula, arrange the potatoes to be cut-side down, and move the vegetables to the edges of the baking sheet. Place the salmon fillets on the center of the baking sheet, skin-side down (discard any remaining marinade in the container).
Roast until the salmon is cooked through and flakes easily, 8 to 12 minutes. An instant-read thermometer into the middle of the thickest fillet should read 120°F to 130°F for medium-rare or 135°F to 145°F if you prefer it more well-done. Total cook time will depend on the thickness of salmon, based on the thickest part of the fillet.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.