Maple Mustard Salmon with Crispy Potatoes

👩‍🍳 Instructions:

1. Prep the Potatoes:
   Preheat oven to 200°C (400°F). Line a baking tray with parchment paper to prevent sticking and to make cleanup easier. Toss the halved baby potatoes with olive oil, salt, and pepper, ensuring each piece is evenly coated. Spread them out on one side of the tray in a single layer; proper spacing helps them crisp instead of steam. As they roast, the cut surfaces will turn golden and slightly crackly.
2. Make the Glaze:
   In a small bowl, whisk together the Dijon mustard, whole grain mustard, maple syrup, soy sauce, lemon juice, and minced garlic until smooth. The mixture should become glossy and cohesive, with the mustards providing body and the maple syrup offering gentle sweetness. The garlic and lemon juice add fresh, aromatic brightness, while the soy sauce deepens the savoury balance.
3. Prepare the Salmon:
   Place the salmon fillets on the other side of the tray, keeping enough space between them so heat can circulate. Brush each fillet generously with the maple mustard glaze, making sure to coat the tops and sides evenly. The glaze will cling lightly to the salmon and will begin to caramelise during roasting, enhancing both flavour and colour.
4. Roast Everything:
   Roast in the preheated oven for 12–15 minutes, keeping an eye on both the salmon and potatoes. The salmon is done when it flakes easily with a fork and has turned opaque throughout. The potatoes should be golden, with crisp edges and tender centres. Avoid overcooking the salmon; removing it as soon as it reaches doneness keeps it moist and delicate.
5. Serve:
   Drizzle any remaining glaze over the salmon for extra flavour. The warm glaze will settle into the fish’s natural flakiness. Garnish with chopped parsley for a fresh, herbal finish and serve immediately while everything is hot and crisp.

💡 Tips: