• Preheat oven to 425° F. In a small mixing bowl, whisk to combine ¼ cup maple syrup and ¼ cup whole grain mustard.
• Evenly space 4 salmon filets on the sheet tray and coat with the maple mustard sauce.
• Add 1 ½ cups of cut potatoes and 1 bunch of trimmed asparagus to the sheet pan around the salmon filets.
• Drizzle or spray the potatoes and asparagus with olive oil and season with a big pinch of salt and pepper.
• Transfer sheet pan to oven and cook for 12-15 minutes.
• Serve warm over jasmine rice with a squeeze of fresh lemon.

SERVING SUGGESTIONS

• To complete the meal, serve with Jasmine rice.

SWAP SUGGESTIONS

• Salmon: Swap salmon for chicken thighs and increase time to 18-20 minutes.
• Potatoes: Swap baby potatoes for sweet potatoes.
• Asparagus: Swap asparagus for broccoli or cauliflower.

WEEKEND PREP / MAKE AHEAD

• Sauce can be prepped in advance and stored in an airtight container for up to a week.