# What You Need:
→ Salmon
01 - 4 salmon fillets, 6 oz each, skin-on or skinless
02 - 2 tablespoons Dijon mustard
03 - 1 tablespoon olive oil
04 - 1 tablespoon lemon juice
05 - 1 teaspoon honey
06 - 1 garlic clove, minced
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
→ 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 olive oil
14 - 1 teaspoon dried Italian herbs
15 - ½ teaspoon salt
16 - ¼ teaspoon black pepper
→ Finishing
17 - Lemon wedges for serving
18 - Fresh parsley, chopped (optional)
# How To Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with oil.
02 - In a small bowl, whisk together Dijon mustard, 1 tablespoon olive oil, lemon juice, honey, minced garlic, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth and combined.
03 - Arrange all vegetables on the sheet pan in a single layer. Drizzle with 2 tablespoons olive oil, sprinkle with dried Italian herbs, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss until evenly coated and spread into an even layer, leaving space in the center for salmon fillets.
04 - Nestle salmon fillets among the vegetables with skin side down, if using skin-on fillets. Brush each fillet generously with the prepared Dijon glaze, coating all exposed surfaces.
05 - Roast in the preheated oven for 20 to 25 minutes, until salmon is opaque and flakes easily with a fork and vegetables are tender with caramelized edges.
06 - Transfer to serving plates immediately while hot. Garnish with fresh lemon wedges and chopped fresh parsley if desired.
