1. Heat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment for easy cleanup.

2. On the pan, toss Brussels, delicata and red onion with olive oil, half the salt and pepper. Spread in an even layer and roast 12 minutes. Meanwhile whisk maple, Dijon, cider vinegar, garlic and thyme. Pat salmon dry and season with remaining salt and pepper.

3. Pull the pan, push veg to the sides and nestle salmon in the center. Brush salmon generously with maple-Dijon and drizzle any extra over veg. Roast 8–12 minutes more (depending on thickness) until salmon flakes at the edges but is still moist in the center (120–125°F for medium). Rest 2 minutes.

4. Serve with lemon wedges and a sprinkle of fresh thyme. Spoon pan juices over everything.