Preheat oven to 400°F (200°C). Line a large heavy-duty rimmed baking sheet with parchment paper.

Toss halved baby potatoes with 1 tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Arrange cut-side down on one side of the baking sheet.

Roast potatoes alone for 12 to 15 minutes. Because potatoes take longer to cook than salmon, this quick head-start ensures crispy golden edges without overcooking the delicate fish!

In a small bowl, whisk together pure maple syrup, whole-grain Dijon mustard, smooth Dijon mustard, minced garlic, fresh lemon juice, chopped rosemary, and a pinch of salt until glossy and thick.

Carefully remove the hot baking sheet from the oven. Push the golden potatoes to the outer edges. Arrange the salmon fillets skin-side down in the center of the pan.

Place the trimmed asparagus spears on the remaining space. Drizzle asparagus with 1 tablespoon olive oil and season lightly with salt and pepper.

Use a pastry brush or spoon to generously coat each salmon fillet with the sticky maple Dijon glaze, letting it pool beautifully on top.

Return the sheet pan to the 400°F (200°C) oven and bake for 12 to 14 minutes, until the salmon flakes effortlessly with a fork and reaches an internal temperature of 135°F to 140°F.

Optional Pro Step: Switch oven to HIGH BROIL for the final 90 seconds to deeply caramelize the maple mustard glaze into bubbling golden blisters. Keep a close eye to avoid burning!

Garnish immediately with freshly chopped parsley and fresh lemon wedges. Serve right off the sheet pan for effortless cleanup!