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"I enjoy cooking, so when I get the chance to putter around in the kitchen for an hour or two, I seize it. However, I&amp;#039;ve found that my family&amp;#039;s enjoyment of a meal does not necessarily correspond to the amount of time I spend working on it. This meal was extremely quick and easy to make, but it&amp;#039;s all fresh, from-scratch ingredients. On a weeknight when everyone arrived home late and hungry, it was perfect.  I started the potatoes first: 2 russet potatoes and 1 big sweet potato, peeled and cut in 1- to 2-inch pieces. I put them in a saucepan with water to cover and brought it to a boil. I boiled until tender (maybe 15 or 20 minutes) and then drained. Then I put them back in the hot saucepan with butter and milk and used a potato masher.  While the potatoes were boiling, I made the salmon. I mixed grainy mustard with honey and spread it over the top of small salmon fillets that I had seasoned with salt and pepper. Roasted in a 450-degree oven 10 to 15 minutes, until cooked through.  The salmon was only slightly modified from this recipe. Below, a few other ideas for quick sides: Cumin-Roasted Brussels Sprouts Quinoa-Veggie Pilaf Roasted Ginger Carrots \u2014Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
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