Roasted Salmon with Potatoes and Mushrooms

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

Heat oven to 400 F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and 1/2 teaspoon each salt and pepper. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.

Push the vegetables to the edges and place the salmon I the center. Season with 1/4 teaspoon each salt and pepper. Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.

Meanwhile, in a bowl, whisk the vinegar, mustard, honey, parsley, and remaining 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving.

Recipe from Real Simple, May 2009