Roasting is by far the easiest and most foolproof way to cook salmon. In this recipe, wild salmon gets brushed with maple syrup, grainy mustard and lemon juice, forming a light glaze. It’s delicious on its own but especially gorgeous with this sweet pea pesto. Different salmon varieties will cook at different rates, depending on their thicknesses and oil contents. You’ll know it’s done when the fat has turned white along the sides and it flakes easily but the inside is still rosy pink. I prefer to roast the salmon with the skin on, which helps to prevent it from drying out (the skin easily slides off after it’s cooked). Serve the roasted salmon with peas and quinoa for a quick, healthy meal that feels downright fancy.