Mustard Maple Salmon & Vegetables

Serves: 4 | Prep Time: 20 min | Cook Time: 35 min

Ingredients

Vegetables

• 4 to 6 Alaska Grown peanut potatoes (about 4 oz.), washed and cut into pieces
• 2 medium zucchini, thick-sliced
• 2 medium yellow carrots, peeled and sliced
• 2 medium orange carrots, peeled and sliced
• 1 kohlrabi (about 8 oz.), peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 to 1 teaspoon black pepper

Salmon

• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 2 tablespoons Dijon-style mustard
• 1 tablespoon poultry seasoning
• 2 garlic cloves, minced
• 4 fillets of Alaskan King Salmon (6 oz. each)

Instructions

1. Prep the Vegetables: Preheat oven to 450°F. Place cut vegetables in a large zip-top bag. Add olive oil, salt, garlic powder, and pepper. Seal and shake to coat. Spread evenly on a large baking sheet and roast for 15 minutes.
2. Make the Glaze: While vegetables are roasting, whisk olive oil, maple syrup, mustard, poultry seasoning, and garlic in a small bowl.
3. Prep the Salmon: If using frozen King Salmon, rinse under cold water to remove any ice glaze. Pat dry. Coat fillets with the mustard-maple mixture.
4. Combine & Roast: Remove vegetables from oven, flip with a spatula, and make space for salmon. Add salmon fillets to sheet and return to oven. Roast for 15 minutes if frozen, or 10–12 minutes if fresh/thawed, until salmon is opaque throughout.
5. Serve: Plate each portion with roasted vegetables and a salmon fillet. Enjoy immediately.