Maple Mustard Roasted Salmon with Crispy Miso Potatoes

People often assume that being a chef means I have no trouble feeding my family. They couldn't be more wrong—so, so wrong.

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Ironically, I might even have more trouble feeding my family than the average person. You see, when I come home after a day of cooking for others, the last thing I want to do is cook more. As a busy working mom, I have just as much time, patience, and energy left at the end of the day as any other parent—maybe even less. Sure, I can expedite things and probably chop an onion faster than most, but I'm still facing the same evening trifecta of challenges: I'm tired, I'm hungry, and to top it off, everyone wants something different for dinner.

Now throw the chaos of back-to-school season into the mix, and I’m in desperate need of meals that check all the boxes: simple, low-maintenance, and universally loved. Anything that requires tons of prep, an army of dishes, or pleases only half the table is immediately vetoed, especially on those weekdays that feel like they’re plotting against you. (Thursdays are our personal scheduling nightmare—do you have one of those too? Asking for a friend.)

So, with summer in the rearview mirror and weekdays resembling a politician's packed campaign schedule, this month I’m all about quick, easy, and prep-ahead meals that we can lean on as we navigate one of the busiest times of the year.

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Enter this week’s stars: salmon as the protein, and potatoes as our starch. Salmon is one of those glorious fishes that’s nearly impossible to mess up—I like to think of it as the chicken thighs of the fish world. Like chicken thighs, it’s higher in fat, which gives you much more leeway before it starts to dry out. And potatoes? They’re just about the most forgiving starch you can work with. Both love high heat and get wonderfully crisp and caramelized on the outside when cooked this way.

So it was a no-brainer to create a recipe that roasts them together at the same temperature, making this weeknight dinner come together even faster.

I went with a sweet and savory glaze for the salmon that cuts through its richness beautifully, with a bit of