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Preheat oven to 425°F. In a small bowl, whisk together vinegar, mustard, paprika, 1/4 teaspoon salt and 1/8 teaspoon pepper. While whisking, add oil in a stream.
Toss potatoes with 2 tablespoons of the dressing and spread onto a rimmed baking sheet. Sprinkle paprika on cut side of onion and add to pan, cut side up. Roast for 20 minutes.
Stir potatoes and push to one side of the pan. Remove onion to a cutting board. Toss asparagus with 1 tablespoon of the remaining dressing and add to pan. Continue to roast for 20 minutes.
Meanwhile, toss salmon with the remaining 2 tablespoons dressing. Cut onion into 4 wedges, then cut wedges in half crosswise. Thread eight 6- to 8-inch skewers with salmon, onion and cherry tomatoes. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Season the potatoes and asparagus with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Turn oven temperature up to broil.
Broil skewers, 4 inches from heat, for 5 minutes, turning once. Serve skewers over roasted vegetables.