# What You'll Need:
→ Fish & Protein
01 - 4 salmon fillets (about 5.3 oz each), skin-on or skinless
→ Vegetables
02 - 10.5 oz baby potatoes, halved
03 - 2 medium carrots, cut into sticks
04 - 1 red bell pepper, sliced
05 - 1 small red onion, cut into wedges
06 - 7 oz green beans, trimmed
07 - 2 tbsp olive oil
08 - Salt, to taste
09 - Black pepper, to taste
→ Honey Mustard Sauce
10 - 3 tbsp Dijon mustard
11 - 2 tbsp honey
12 - 1 tbsp wholegrain mustard (optional)
13 - 1 tbsp lemon juice
14 - 1 tbsp olive oil
15 - 1 garlic clove, minced
16 - ½ tsp dried thyme
17 - Salt, to taste
18 - Black pepper, to taste
# How to Prepare:
01 - Preheat the oven to 400°F and line a large baking tray with parchment paper.
02 - In a large bowl, combine baby potatoes, carrots, red bell pepper, red onion, and green beans with 2 tablespoons olive oil, salt, and black pepper. Toss until evenly coated.
03 - Arrange the vegetables in a single layer on the prepared tray and roast for 10 minutes to begin tenderizing.
04 - Whisk together Dijon mustard, honey, wholegrain mustard (if using), lemon juice, olive oil, minced garlic, dried thyme, salt, and black pepper in a small bowl until smooth.
05 - Remove the tray from the oven. Nestle the salmon fillets among the vegetables and brush each fillet generously with the honey mustard sauce, reserving some for serving.
06 - Return the tray to the oven and bake for 10 to 12 minutes or until the salmon flakes easily with a fork and the vegetables are tender.
07 - Drizzle the reserved sauce over the salmon before serving. Optionally, garnish with fresh herbs.
