# Components:
→ For the 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 fresh lemon juice
05 - 1 teaspoon honey
06 - 1 garlic clove, minced
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ For the 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 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
→ For Serving
17 - Lemon wedges
18 - Fresh parsley, chopped (optional)
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with oil.
02 - In a small mixing bowl, whisk together Dijon mustard, 1 tablespoon olive oil, lemon juice, honey, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully combined.
03 - Distribute all vegetables evenly across the sheet pan. Drizzle with 2 tablespoons olive oil, sprinkle with dried Italian herbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to coat all pieces and spread into a single layer, reserving space for salmon fillets.
04 - Position salmon fillets skin-side down among the vegetables. Brush each fillet generously with the prepared Dijon glaze, ensuring even coverage.
05 - Place the sheet pan in the preheated oven and roast for 20 to 25 minutes, until salmon is opaque and flakes easily with a fork and vegetables are tender with caramelized edges.
06 - Remove from oven and transfer to serving plates. Garnish with fresh lemon wedges and chopped parsley if desired. Serve immediately.
