Maple-Mustard Sheet-Pan Salmon

Method

1. 01

   Place a rack in upper third of oven and preheat to 375°. Toss 2 bunches radishes, trimmed, halved, quartered if large, 2 lb. peewee or other small potatoes, scrubbed, halved, ¼ cup extra-virgin olive oil, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and ¾ tsp. freshly ground pepper on a large rimmed baking sheet until vegetables are evenly coated. Arrange in a single layer and roast until potatoes are just fork-tender and starting to brown, 45–55 minutes.

2. 02

   Meanwhile, whisk ½ cup Dijon mustard, 3 Tbsp. pure maple syrup, 1 tsp. garlic powder, a pinch of kosher salt, and a pinch of freshly ground pepper in a small bowl.

3. 03

   Season both sides of one 1½–2-lb. skinless center-cut salmon fillet with salt and pepper. Push radishes and potatoes to sides of baking sheet; place salmon in the center. Transfer half of mustard mixture to another small bowl; set aside. Brush remaining mustard mixture over salmon; bake until almost cooked through and opaque, 15–17 minutes. (It might still look undercooked at this point.)

4. 04

   Heat broiler. Broil salmon and vegetables just until salmon is deeply browned in spots, 3–8 minutes, depending on your broiler. (Keep an eye on the salmon; it can go from golden to burnt within seconds.)

5. 05

   Whisk juice of ½ large lemon into reserved mustard mixture and drizzle evenly over salmon and vegetables. Top with dill sprigs and serve with lemon wedges if desired.