Instructions

1. Preheat oven to 400 degrees F.
2. In a large bowl, toss the potatoes with olive oil, garlic and fresh thyme and season with salt and pepper.  Spread them out in an even layer on a large sheet pan sprayed with nonstick spray.  Roast in the oven for 20 to 25 minutes, until starting to brown.
3. While the potatoes cook in the oven, toss asparagus with olive oil, garlic, lemon zest and salt/pepper; set aside.  To make the maple dijon glaze, whisk together whole grain dijon mustard, maple syrup, garlic, lemon juice, fresh thyme and paprika in a small bowl.
4. Once the potatoes have cooked, push those to one side of the pan, add the asparagus to the other side of the pan and place your salmon fillets in the center.  Brush the tops of the salmon with the maple dijon glaze so that each piece is evenly coated, and season with salt and pepper.  Place the sheet pan back in the oven and cook for 15 more minutes, until asparagus is fork tender and salmon is cooked through.  You could even pop the broiler on for the last few minutes to crisp everything up!
5. To serve, sprinkle with fresh parsley and season with additional salt and pepper, as-needed.  Enjoy!