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Preheat the oven to 400 F
Start by preparing your veggies. Thinly slice the potatoes into rounds, about ½ inch thick, and slice the carrots diagonally into 2” sticks. Add them to a large baking dish, casserole dish or large sheet pan with the sliced shallots and toss together in the ¼ cup olive oil, 1 tsp paprika, and ½ tsp salt and pepper
Bake the veggies for 30 minutes, remove from the oven and flip them, then bake for an additional 10 minutes. The potatoes should be fork tender before adding the salmon
While that bakes, cut your salmon into 1” cubes and toss it together with the olive oil, spice mix, mustard and honey. Let it marinate while the veggies continue to bake.
After 40 minutes, remove the veggies and add the salmon cubes on top with the chopped parsley. Place the dish back into the oven for 10-12 minutes. I set it under the broiler for the last 2 minutes.
While that bakes, prepare the honey mustard sauce by whisking together the ingredients.
Pour over the dish once ready with a squeeze of lemon