Preheat the oven to 425°F (220°C).

Place the halved baby potatoes in a large bowl. Add the olive oil, garlic powder, dried thyme, paprika, salt and black pepper. Toss well until evenly coated.

Arrange the potatoes in a single layer on a baking sheet, placing them cut-side down. Roast for 25–30 minutes, or until golden brown and crisp on the outside.

While the potatoes are roasting, prepare the glaze. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, fresh lemon juice, minced garlic, paprika, salt and black pepper until smooth and well combined.

Pat the salmon fillets dry. Once the potatoes have started roasting, carefully remove the baking sheet from the oven and make space for the salmon alongside the potatoes.

Place the salmon on the baking sheet and brush each fillet generously with the maple mustard glaze.

Return the baking sheet to the oven and bake for 10–14 minutes, depending on the thickness of the salmon, until the salmon flakes easily and is cooked through.

Brush the salmon with another layer of maple mustard glaze halfway through cooking for an extra flavourful and glossy finish.

For extra caramelisation, switch the oven to the grill/broiler for the final 1–2 minutes. Watch carefully because the maple glaze can caramelise quickly.

Arrange the maple mustard salmon on serving plates alongside the crispy roasted potatoes.

Spoon any remaining pan juices over the salmon and potatoes. Finish with fresh chopped parsley, fresh thyme if using and lemon wedges.

Serve immediately while the salmon is warm and the potatoes are crisp.