Yukon Golds are great here because they get crispy on the outside but completely creamy on the inside.
Arrange the potatoes in an even layer on a large rimmed baking sheet.
Roast until lightly browned and tender, about 20 minutes.
Push the potatoes to one end of the pan.
Arrange the asparagus on other end of the baking sheet.
Roast until the asparagus is bright green, about 3 minutes.
Push the vegetables to either end of the pan, leaving space in the center.
Place the salmon in the center of the pan.
Thinly slice half the lemon and tuck the slices around the salmon and vegetables.
Roast for 5 minutes more.
Cut the remaining lemon half into wedges.
Whisk balsamic glaze and mustard in a small bowl.
Brush 1 tablespoon of the mixture on the salmon.
Continue roasting until the salmon is just cooked through and the vegetables are tender, about 5 minutes.
Drizzle the vegetables with the remaining sauce.
Serve with the lemon wedges.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
