1. Heat oven to 400 F.
2. On an extra large sheet pan, toss the potatoes with the oil and seasoned salt until well coated. Spread the potatoes, cut sides-down, in an even layer. Roast for 20 minutes.
3. Meanwhile, in a small bowl, stir together the L&B Sweet & Spicy Hot Honey and Dijon mustard.
4. Once roasted, scoot the potatoes to the sides of the sheet pan to make room for the salmon. Place the salmon fillets skin-side down on the pan and pat dry with a paper towel. Season each fillet with kosher salt and black pepper.
5. Brush salmon with hot honey mixture and bake for 15 to 20 minutes, or until the salmon is cooked through and easily flakes with a fork. Serve warm.
6. Leftover salmon and potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
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Directions
1. Heat oven to 400 F.
2. On an extra large sheet pan, toss the potatoes with the oil and seasoned salt until well coated. Spread the potatoes, cut sides-down, in an even layer. Roast for 20 minutes.
3. Meanwhile, in a small bowl, stir together the L&B Sweet & Spicy Hot Honey and Dijon mustard.
4. Once roasted, scoot the potatoes to the sides of the sheet pan to make room for the salmon. Place the salmon fillets skin-side down on the pan and pat dry with a paper towel. Season each fillet with kosher salt and black pepper.
5. Brush salmon with hot honey mixture and bake for 15 to 20 minutes, or until the salmon is cooked through and easily flakes with a fork. Serve warm.
6. Leftover salmon and potatoes can be stored in an airtight container in the refrigerator for up to 3 days.