# What You'll Need:
→ Fish & Protein
01 - 4 salmon fillets (5.3 oz each), skin-on or skinless
→ Vegetables
02 - 1.3 cups baby potatoes, halved
03 - 2 medium carrots, sliced into sticks
04 - 1 red bell pepper, sliced
05 - 1 small red onion, cut into wedges
06 - 1 1/4 cups green beans, trimmed
07 - 2 tablespoons olive oil
08 - Salt and black pepper, to taste
→ Honey Mustard Sauce
09 - 3 tablespoons Dijon mustard
10 - 2 tablespoons honey
11 - 1 tablespoon wholegrain mustard (optional)
12 - 1 tablespoon lemon juice
13 - 1 tablespoon olive oil
14 - 1 garlic clove, minced
15 - ½ teaspoon dried thyme
16 - Salt and black pepper, to taste
# How to Make It:
01 - Set 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. Toss with 2 tablespoons olive oil, salt, and black pepper until evenly coated. Spread in a single layer on the prepared tray.
03 - Place the tray in the oven and roast vegetables for 10 minutes to begin softening.
04 - Whisk together Dijon mustard, honey, optional wholegrain mustard, lemon juice, olive oil, minced garlic, dried thyme, salt, and black pepper in a small bowl.
05 - Remove tray from oven and nestle salmon fillets among the vegetables. 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 until salmon flakes easily and vegetables are tender.
07 - Drizzle remaining sauce over salmon before serving. Optionally garnish with fresh herbs.
