2 salmon fillets (about 10 oz total)
1/2 cup Red Duck Sweet Mustard Peppercorn BBQ Sauce, plus more for serving
1 lb waxy potatoes, such as Yukon Gold
2 tablespoons extra virgin olive oil
1/4 cup diced yellow onion
2 cloves garlic, minced
6 oz fresh asparagus spears, trimmed (you can leave them intact or cut into 1-inch pieces)
Kosher salt and freshly ground black pepper to taste
1/4 cup chopped fresh dill, for serving
Preheat oven to 450 F degrees.
Place salmon fillets in a bowl or Ziplock bag, add Red Duck Sweet Mustard Peppercorn BBQ Sauce, and toss to coat. Allow to marinate for 20-30 minutes while prepping the rest of the dish.
Dice the potatoes into 1/2-inch pieces. Add potatoes and olive oil to a large cast iron skillet and toss to coat, then roast in preheated oven for about 12 minutes, until softened.
Add the onion, garlic, and asparagus to skillet, season with salt and pepper, and toss gently to coat in the oil. Lay the salmon fillets on top, and season those with a little salt and pepper as well. Return skillet to oven and roast for another 10-12 minutes, until fish is just cooked through.
Top with more Red Duck Sweet Mustard Peppercorn BBQ Sauce (we like quite a bit, 'cause we're biased), and sprinkle with dill.
Serves 2, but is easily doubled for a crowd — you could also use a sheet pan!