Maple-glazed Salmon with Roasted Vegetables

My dear friend D gave me a subscription to Real Simple magazine for my birthday this year, and my first issue arrived last week. What a perfect issue to start the year with - loads of excellent quick and easy AND slow-cooker recipes!! This recipe is a variation of one in the easy weeknight dinners section. I substituted half of the brussels sprouts with cauliflower (because A is not always a huge fan of brussels sprouts) and adjusted the cook time to better caramelize the vegetables.

You need:

1/2 lb. brussels sprouts, trimmed and halved
1/2 lb. cauliflower florets, trimmed and halved
1 red onion, cut into 1 in. wedges
2 tbsp. olive oil
salt and pepper
2 tbsp. pure maple syrup
2 tbsp. whole-grain mustard
1 1/2 lbs. skinless salmon fillet (wild-caught and fresh, if possible)
lemon wedges, for serving

Heat oven to 450 degrees. On a rimmed baking sheet, toss the vegetables with the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Roast, tossing once, for 13 minutes. Meanwhile, in a small bowl, whisk the maple syrup, mustard, and 1/4 tsp. each salt and pepper. Brush on the salmon. When the vegetables have roasted for 13 minutes, remove from oven and make room in the center of the pan and add the salmon. Roast on the top rack for 10 minutes until opaque throughout. Serve the salmon, cut into portions, with the vegetables and the lemon wedges, if desired.