Step 1

Preheat Oven: Preheat your oven to 425℉.

Step 2

Prep the Potatoes: Rinse and dry your potatoes (no need to peel). Halve them (or cut into bite sized pieces, similar to the size pictured) and place on a large rimmed baking sheet. Drizzle with olive oil, then add a generous sprinkle of salt, a little pepper, and the garlic powder. Toss everything together with clean hands. Don't stick them in the oven yet. Prep the salmon first (see below).

Step 3

Marinate the Salmon: Pat your salmon filets dry (if you purchased one large filet, slice it into filets similar in size to my photos. Sprinkle with salt and pepper. Add the remaining marinade ingredients (the maple syrup through the garlic powder) to a jar. Seal the lid tightly, then shake well to combine. Place the salmon in a tupperware, and pour the marinade over the filets. Cover and place in the fridge for 15 minutes while the potatoes bake. Add the potatoes to the preheated oven once you stick the salmon in the fridge - cook them for 15 minutes to begin.

Step 4

Add Salmon to Oven & Finish Cooking: Once the potatoes have cooked for 15 minutes and the salmon has simultaneously marinated for 15 minutes, pull the potatoes from the oven. If the potatoes are ready, they'll move easily when you try to use a spatula on the pan to flip them. If not, give them 2-4 more minutes. Reduce oven temperature to 400℉. Use a spatula to flip your potatoes and slide them together to make room on half the pan for the salmon. (If all your salmon doesn't fit, that's ok! Just grab a second pan.) Place a half sheet of parchment paper down for the salmon to cook on.Place the salmon filets, skin side down, next to the potatoes, and drizzle some of the excess marinade over the salmon on the pan. Pop the potatoes & salmon back in the 400 ℉ oven for 10-15 minutes. Check salmon in the thickest part for an internal temperature of 145 ℉ for well done, or 125 ℉ for medium (the temperature will rise to 140/145 as the salmon rests out of the oven).

Step 5

Serve & Store: Serve immediately! Serve with a vegetable like steamed green beans, or a simple side salad with fresh greens and sliced apples or oranges. Store leftover salmon and potatoes each in their own airtight container in the fridge, for 2-3 days. Reheat leftovers as desired.