# What You Need:
→ Fish & Protein
01 - 4 salmon fillets (approximately 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 - 7 oz green beans, trimmed
07 - 2 tbsp olive oil
08 - Salt and black pepper, to taste
→ Honey Mustard Sauce
09 - 3 tbsp Dijon mustard
10 - 2 tbsp honey
11 - 1 tbsp wholegrain mustard (optional, for texture)
12 - 1 tbsp lemon juice
13 - 1 tbsp olive oil
14 - 1 garlic clove, minced
15 - ½ tsp dried thyme
16 - Salt and black pepper, to taste
# Directions:
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. Drizzle with 2 tablespoons olive oil, season with salt and black pepper, and toss until evenly coated.
03 - Arrange the vegetables in a single layer on the prepared tray and roast for 10 minutes to begin cooking.
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. Place salmon fillets among the partially roasted vegetables and brush each fillet generously with the honey mustard sauce, reserving some sauce for serving.
06 - Return the tray to the oven and bake for 10 to 12 minutes until salmon is cooked through and flakes easily, and vegetables are tender.
07 - Drizzle remaining honey mustard sauce over the salmon before serving. Optionally garnish with fresh herbs.
