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1/2 lb. baby potatoes, halved

1/2 lb. Brussels sprouts, halved

1 tbsp. olive oil

Kosher salt

Freshly ground black pepper

1/3 c. whole grain dijon mustard

3 tbsp. pure maple syrup

Juice of 1 lemon

2 cloves garlic, minced

1/2 tsp. red pepper flakes

4 (6-oz.) salmon fillets


  1. Preheat oven to 400°. Toss potatoes and Brussels sprouts with olive oil and season with salt and pepper. Spread in an even layer on a baking sheet and bake for 15 to 20 minutes, until mostly tender.
  2. Meanwhile, prepare salmon: In a large bowl, whisk together mustard, maple syrup, lemon juice, garlic, and red pepper flakes. Season with salt and add salmon fillets to mixture. Toss until fully coated.
  3. Remove vegetables from oven and push to one side of baking sheet, then add salmon fillets skin side down to the empty side of the skillet. Return to oven and bake 12 minutes more, until vegetables are tender and salmon is cooked through.