1. Preheat oven to 400°F and line a sheet pan with parchment paper.

2. Whisk maple syrup, Dijon mustard, soy sauce, minced garlic, olive oil, and black pepper in a bowl until smooth.

3. Toss broccoli florets, sliced carrots, and cubed potatoes with a drizzle of olive oil, salt, and pepper on the prepared sheet pan.

4. Roast vegetables for 15 minutes until they begin to soften and caramelize at the edges.

5. Push vegetables to the sides and place salmon fillets skin-side down in the center of the pan.

6. Brush salmon generously with half of the maple-Dijon glaze and reserve the rest.

7. Return the pan to the oven and bake for 12–15 minutes until salmon flakes easily.

8. For extra caramelization, broil for 1–2 minutes, watching closely to avoid burning.

9. Let salmon rest for a few minutes, then drizzle with remaining glaze before serving.

10. Serve salmon with roasted vegetables straight from the pan and garnish with fresh herbs if desired.