Sheet-Pan Salmon with Asparagus and Potatoes

From the garden

• 1 lb asparagus, woody ends snapped off
• 1 lb baby potatoes, halved
• 2 cloves garlic, minced

From the pantry

• 1½ lb salmon fillets · 4 fillets
• 1 tbsp dijon mustard
• 1 tsp honey
• 1 lemon · half sliced thin, half in wedges
• 3 tbsp olive oil · divided
• salt · to taste
• black pepper

1. Heat the oven to 425°F. Toss the halved potatoes with 1.5 tablespoons of the oil, salt, and pepper on a large rimmed sheet pan, turn them cut-side down, and roast 20 minutes until the undersides are golden.
2. Meanwhile, stir the dijon, honey, garlic, and a teaspoon of the oil into a quick glaze. Toss the asparagus with the remaining oil, salt, and pepper.
3. Push the potatoes to one end of the pan. Lay the salmon fillets in the middle, brush them with the dijon glaze, and top with the lemon slices; spread the asparagus along the other side in a single layer.
4. Roast 10–12 minutes, until the salmon flakes easily with a fork and reaches 145°F at the thickest part and the asparagus is crisp-tender. Thin spears cook fast, so check at 8 minutes if yours are pencil-thin.
5. Serve straight from the pan with the lemon wedges squeezed over everything.