# What You'll Need:
→ Fish & Protein
01 - 4 salmon fillets (approximately 5.3 oz each), skin-on or skinless
→ Vegetables
02 - 10.5 oz 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)
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 - Preheat oven to 400°F and line a large baking tray with parchment paper.
02 - In a large bowl, combine baby potatoes, carrots, bell pepper, red onion, and green beans with olive oil, salt, and black pepper. Toss until evenly coated.
03 - Spread vegetables in a single layer on the prepared tray and roast for 10 minutes.
04 - While vegetables roast, 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.
05 - Remove tray from oven. Arrange salmon fillets among the vegetables and brush each generously with honey mustard sauce, reserving some for serving.
06 - Return tray to oven and bake for 10 to 12 minutes until salmon is cooked through and flakes easily, and vegetables are tender.
07 - Drizzle leftover honey mustard sauce over salmon before serving. Optionally, garnish with fresh herbs.
