Step 1

Arrange a rack in the middle of the oven and heat to 425°F. Place a rimmed baking sheet in the oven while the oven is heating. Meanwhile, marinate the salmon.

Step 2

Whisk the maple syrup, mustard, vinegar, 1/2 teaspoon of the salt, and pepper together in a shallow container large enough to hold all the pieces of salmon in one layer. Arrange the salmon ion the marinade, skin-side up. Cover and refrigerate for about 10 minutes while the oven heats up.

Step 3

Carefully remove the hot baking sheet from the oven. Place the asparagus and potatoes on the baking sheet, and drizzle with olive oil and sprinkle with the remaining 1/2 teaspoon of salt. Stir to coat with a wooden spoon or silicon spatula, arrange the potatoes to be cut-side down, and move the vegetables to the edges of the baking sheet. Place the salmon fillets on the center of the baking sheet, skin-side down (discard any remaining marinade in the container).

Step 4

Roast until the salmon is cooked through and flakes easily, 8 to 12 minutes. An instant-read thermometer into the middle of the thickest fillet should read 120°F to 130°F for medium-rare or 135°F to 145°F if you prefer it more well-done. Total cook time will depend on the thickness of salmon, based on the thickest part of the fillet.