• Preheat oven to 425°F. Line a large sheet pan with parchment paper. (optional-parchment paper makes cleanup easier)
• Make the herb mixture by combing 2 Tablespoons olive oil, 1 teaspoon Herb de Provence, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon cracked black pepper. Set aside.
• Place ¾ pound baby red potatoes (cut in half) and ¾ pound Brussels Sprouts (cut in half) on the sheet pan.  Season the vegetables with ¾'s of the herb mixture.
• Roast the vegetables for 20 minutes in the preheated oven.
• Remove the veggies from the oven after 20 minutes. Brush the 2 salmon fillets (6 ounces each) with the remaining herb mixture and the Balsamic Glaze (recipe below), and place them on the sheet pan.
• Return veggies and salmon to the oven for another 15 minutes. 
• Baste the salmon with Balsamic Glaze after roasting for 5 minutes and again at 10-minutes.

Prepare the Balsamic Glaze for Salmon

• In a small saucepan, over medium heat, combine 4 Tablespoons Balsamic vinegar, 1 large lime, juiced,1 teaspoon Dijon mustard, 1 teaspoon pure maple syrup, ½ teaspoon black pepper, and ½ teaspoon salt.
• Bring mixture to a boil.
• Simmer until the mixture forms a syrup. It should coat a spoon well. Usually takes 5-7 minutes. Set aside until ready to baste onto salmon fillets.