1. Preheat oven to 425°F and line a baking sheet with aluminum foil or parchment paper.
2. Microwave mini potatoes for 1 to two minutes and then cut them into quarters.
3. Drizzle the potatoes with ½ tablespoon of olive oil, salt, and pepper, tossing to combine, and then placing them in the corner of the baking sheet.
4. Then, wash and trim asparagus, and place it on the baking sheet.
5. Drizzle the asparagus with ½ tablespoon of olive oil, salt, and pepper, turning to combine, and then placing them in the corner of the baking sheet.
6. Once the vegetables are in a single layer on the baking sheet, place them in the oven to cook for 20 minutes.
7. While the vegetables cook, in a small bowl, whisk together the remaining tablespoon of olive oil, grainy mustard, maple syrup, garlic, paprika, salt, and pepper.
8. Once the vegetables have cooked, remove the pan from the oven, move the vegetables to one side, place the salmon skin side down on the sheet, brush it with half of the sauce, and spoon the remaining sauce onto the potatoes and asparagus, tossing to blend.
9. Return the pan to the oven and bake for another 12 to 15 minutes, or until the salmon is cooked.
10. Once everything is cooked, remove it from the oven, let it cool, then serve it, and enjoy!
