Sheet-Pan Maple Mustard Salmon

Ingredients

• 4 Each salmon fillets - 4 (6-ounce fillets), 6-ounce fillets
• 3 Tablespoon maple syrup - 3 (tablespoons)
• 2 Tablespoon Dijon mustard - 2 (tablespoons)
• 1.5 Pound baby potatoes - 1.5 (pounds), halved
• 12 Ounce green beans - 12 (ounces), trimmed
• 2 Count garlic - 2 (cloves), minced
• 2 Tablespoon olive oil - 2 (tablespoons), Divided between potatoes and glaze.
• 1 Tablespoon lemon juice - 1 (tablespoon)
• 1 Teaspoon kosher salt - 1 (teaspoon), Divided between potatoes and glaze.
• 0.5 Teaspoon black pepper - 0.5 (teaspoon), Divided between potatoes and glaze.

Instructions

1. Preheat and prep

   1. *Preheat the oven to 425°F* and line a rimmed sheet pan with parchment paper. *Halve the baby potatoes*, *trim the green beans*, and mince the garlic.

2. Start the potatoes

   2. Place the potatoes on the sheet pan with 1 tablespoon olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. *Toss to coat*, spread cut-side down, and roast for *15 minutes*.

3. Make the maple mustard glaze

   3. In a small bowl, *whisk together* maple syrup, Dijon mustard, garlic, lemon juice, remaining 1 tablespoon olive oil, remaining 0.5 teaspoon salt, and remaining 0.25 teaspoon black pepper until *smooth and glossy*.

4. Add green beans and salmon

   4. Remove the pan from the oven. *Push the potatoes to one side*, add the green beans to the pan, and place the salmon fillets skin-side down. *Brush the salmon generously* with the maple mustard glaze.

5. Roast until salmon is done

   5. Return the pan to the oven and roast for *12 to 14 minutes*, until the salmon is *opaque and flakes easily* and reaches *145°F* in the thickest part.

6. Finish and serve

   6. *Spoon any pan glaze* over the salmon and vegetables, then serve hot with the potatoes and green beans.