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Sheet Pan Salmon with Potatoes and Asparagus
Ingredients
  • ¼ cup maple syrup
  • 3 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon kosher salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 4 (6-ounce) skin-on salmon fillets, preferably about 1 ¼ inches thick
  • 1 tablespoon olive oil
  • 1 bunch asparagus (about 1 pound), trimmed
  • 8 ounces fingerling potatoes, halved lengthwise
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