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 (125–130°F). Broil 1 minute if desired. 4) Toss veggies in pan juices; serve.