With David having so much work travel recently I am always looking for meals that both Sam and I can enjoy and that don't require much prep or cleanup! Well hello one pan baked salmon, potatoes, and mushrooms. The only other dish you get dirty is the one to make the delicious sauce in and that can go straight into the dishwasher afterwards!

I also saved a little of the sauce for leftovers and it makes eating leftover fish so much better, haha, I am usually not a leftover fish fan!

Ingredients

1 pound small new potatoes (about 10), halved
8 ounces button mushrooms
3 tablespoons olive oil
kosher salt and black pepper
1 1 1/4-pound piece skinless salmon fillet
1 tablespoon red wine vinegar
1 tablespoon whole-grain mustard
1 teaspoon honey
2 tablespoons fresh flat-leaf parsley, chopped

Directions

1. Heat oven to 400° F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper.

2. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.

3. Push the vegetables to the edges of the pan and place the salmon in the center. Season with ¼ teaspoon each salt and pepper.

4. Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.

5. While the salmon is cooking,whisk together the vinegar, mustard, honey, and parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving.

I actually left out they honey since we didn't have any after the move and it was great! Sam was also a big fan!