Preheat the oven to 450°F (230°C).

Arrange the potatoes and Brussels sprouts on a large sheet pan.

Drizzle with 2 tablespoons olive oil and season generously with salt and black pepper.

Toss everything together until evenly coated.

Roast for 15 minutes until the vegetables begin to soften.

Meanwhile, whisk together the honey, Dijon mustard, garlic, chili powder, cayenne, and the remaining 2 tablespoons olive oil.

Season the glaze lightly with salt.

Place the salmon fillets on a plate and spoon the honey mustard mixture evenly over each fillet.

Remove the vegetables from the oven and carefully place the salmon on the same baking sheet.

Top each salmon fillet with a small piece of butter.

Return the sheet pan to the oven and bake for 10 minutes, or until the salmon flakes easily with a fork.

During the final minute, switch the oven to broil and cook just until the glaze begins to caramelize. Watch carefully to prevent burning.

While everything cooks, prepare the Caesar dressing by combining the olive oil, tahini, lemon juice, Dijon mustard, Worcestershire sauce, and Parmesan cheese in a blender.

Blend until smooth, then gradually add water until the dressing reaches your preferred consistency.

Taste and adjust the seasoning if necessary.

Toss the roasted vegetables with the Caesar dressing while still warm.

Sprinkle with extra grated Parmesan cheese.

Serve the Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes immediately, spooning any remaining pan sauce over the salmon and vegetables