Nutrition

Ingredients

• 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, plus more
• ¾ tsp. freshly ground pepper, plus more
• ½ cup Dijon mustard
• 3 Tbsp. pure maple syrup
• 1 tsp. garlic powder
• 1 1½–2-lb. skinless center-cut salmon fillet
• Juice of ½ large lemon
• Dill sprigs and lemon wedges (for serving; optional)

Instructions

1. 1 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. 2 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. 3 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. 4 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. 5 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.

Original Source

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