# What You'll Need:
→ Salmon and Glaze
01 - 4 salmon fillets (6 oz each), skin on or off as preferred
02 - 3 tbsp pure maple syrup
03 - 2 tbsp bourbon whiskey
04 - 1 tbsp Dijon mustard
05 - 1 tbsp soy sauce (or tamari for gluten-free)
06 - 1 tbsp fresh lemon juice
07 - 1 clove garlic, minced
08 - 1/4 tsp smoked paprika
09 - 1/4 tsp freshly ground black pepper
10 - 1/4 tsp salt
→ Roasted Vegetables
11 - 2 cups broccoli florets
12 - 2 cups carrots, sliced diagonally
13 - 1 large red bell pepper, cut into strips
14 - 1 small red onion, cut into wedges
15 - 3 tbsp olive oil
16 - 1 tsp dried thyme
17 - 1/2 tsp salt
18 - 1/4 tsp black pepper
# Steps to Follow:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Combine maple syrup, bourbon, Dijon mustard, soy sauce, lemon juice, minced garlic, smoked paprika, black pepper, and salt in a medium bowl. Whisk until smooth and set aside.
03 - In a large bowl, toss broccoli, carrots, bell pepper, and red onion with olive oil, dried thyme, salt, and pepper until evenly coated.
04 - Spread vegetables on one half of the prepared baking sheet and roast in the oven for 10 minutes.
05 - Pat salmon fillets dry with paper towel and brush generously with the maple bourbon glaze.
06 - Remove baking sheet from oven. Push roasted vegetables to one side and arrange salmon fillets skin side down on the other half.
07 - Brush salmon with additional glaze and return baking sheet to oven. Roast for 12 to 15 minutes, until salmon flakes easily with a fork and vegetables are tender and caramelized.
08 - For more caramelization, broil salmon for 2 additional minutes, watching carefully to prevent burning.
09 - Plate salmon fillets alongside roasted vegetables and drizzle with any remaining glaze.
