12 oz salmon fillets (skin removed)
2 Tbsp dijon mustard
2 Tbsp honey
2 cloves garlic, minced
2 tsp olive oil
1/2 a lemon, juiced
2 cups fresh or frozen vegetables of choice (I love using zucchini, cauliflower, broccoli, carrots, etc.)
1 Tbsp your favorite seasoning blend (I love using Trader Joe's 21 Seasoning)
1. Preheat oven to 400 degrees. Line baking sheet with foil or parchment paper. Place vegetables of choice on baking sheet. Drizzle lightly with 2 tsp olive oil, Trader Joe's 21 seasoning blend (or your favorite) and toss to coat. Roast veggies for 10 minutes (veggies will need more time than salmon.)
2. While veggies are roasting, prepare honey mustard sauce by combining honey, garlic, mustard, olive oil, and lemon juice together in bowl and brushing onto both sides of the salmon fillets. Sprinkle salt and pepper on top of the fillets and place in center of pan between veggies.
3. Return pan to oven and continue to cook for 14-15 minutes (until salmon has cooked through completely) and enjoy! Pairs well with a side of brown rice or quinoa. Makes three servings.