# What You'll Need:
→ Salmon Glaze
01 - 4 salmon fillets, 6 oz each, skin-on or skinless
02 - 2 tablespoons Dijon mustard
03 - 1 tablespoon extra virgin olive oil
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon raw honey
06 - 1 garlic clove, minced
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
→ Roasted Vegetables
09 - 2 cups broccoli florets
10 - 2 cups cherry tomatoes, halved
11 - 1 large red bell pepper, sliced
12 - 1 medium red onion, cut into wedges
13 - 2 tablespoons extra virgin olive oil
14 - 1 teaspoon dried Italian herbs
15 - 1/2 teaspoon kosher salt
16 - 1/4 teaspoon freshly ground black pepper
→ Garnish
17 - Lemon wedges for serving
18 - Fresh flat-leaf parsley, chopped (optional)
# How to Prepare:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or apply light oil coating.
02 - Whisk together Dijon mustard, olive oil, lemon juice, honey, minced garlic, salt, and black pepper in a small bowl until emulsified.
03 - Distribute broccoli, cherry tomatoes, bell pepper, and red onion on the sheet pan. Drizzle with olive oil, sprinkle with Italian herbs, salt, and pepper. Toss thoroughly to coat evenly and arrange in single layer, reserving space for salmon.
04 - Place salmon fillets among vegetables with skin side down if applicable. Brush each fillet generously with prepared Dijon glaze.
05 - Transfer to preheated oven and roast for 20 to 25 minutes until salmon achieves opaque appearance and flakes easily with fork, and vegetables develop caramelization.
06 - Remove from oven and serve immediately with lemon wedges and fresh parsley garnish if desired.
