Flaky salmon, soft and creamy potatoes, and rosy radishes roast on the same baking sheet for a company-worthy dinner that won’t fill the sink with dirty dishes. Coating the salmon in a mixture of maple syrup and Dijon mustard lends it a savory sweetness and helps the fish develop a golden crust under the broiler. If you’ve never roasted radishes, you’re in for a treat. As they cook, their raw crunch relaxes into a tender texture similar to the spuds, while their peppery bite mellows. It’s a fun way to wow whomever you’re eating with.
Test Kitchen Tip: Don’t be afraid to let your salmon get darker than you might be comfortable with—it’s just a sign of the sugars caramelizing and flavors building. The result is a smoky savoriness you won’t be able to achieve otherwise.
Recipe information
Total Time
1 hour 30 minutes
Yield
4–6 servings
Ingredients
Preparation
Step 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.
Step 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.
Step 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.)
Step 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.)
Step 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.
