Smart Recipe Kitchen

2026-03-13

Serves: 4 | Total time: ~35 minutes | Why it works: One pan, staggered cook times so potatoes crisp while salmon stays moist.

Ingredients

• 1.5 lb salmon fillet, cut into 4 pieces
• 1 lb baby potatoes, halved
• 1 lb Brussels sprouts, halved
• 3 tbsp olive oil, divided
• 2 tbsp Dijon mustard
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 1/4 tsp kosher salt, 1/2 tsp pepper

Method

1. Heat oven to 425°F. Toss potatoes with 1 tbsp oil, 1/4 tsp salt/pepper; roast 12 minutes.
2. Toss Brussels with 1 tbsp oil and a pinch of salt/pepper; add to pan, roast 10 minutes.
3. Whisk remaining oil, mustard, maple, vinegar, garlic, paprika, remaining salt/pepper. Place salmon on pan; brush with glaze. Roast 8–11 minutes until salmon flakes (125130°F). Broil 1 minute if desired.
4. Toss veggies in pan juices; serve.