Sheet-Pan Mustard-Dill Laks

Ingredients

• 2 salmon fillets (6 oz each)
• 1 lb baby potatoes, halved
• 1 bunch Asparagus, trimmed
• 2 tbsp olive oil
• 2 tbsp Dijon or Norwegian sennep
• 1 tbsp honey
• 2 tbsp chopped dill
• 1 lemon, half juiced, half in wedges
• Salt and black pepper

Method

1. Heat the oven to 425°F (220°C). Toss the potatoes with half the oil and salt on a sheet pan; roast 15 minutes to get them ahead.
2. Stir the mustard, honey, dill, and lemon juice into a glaze.
3. Push the potatoes aside, add the Asparagus tossed in the remaining oil, and lay the salmon in the middle. Paint the fillets thickly with the glaze.
4. Roast 10–12 minutes, until the salmon flakes with gentle pressure and reads 145°F (63°C) at the thickest point.
5. Serve off the pan with lemon wedges and extra dill.