# Needed ingredients:
→ Fish & Protein
01 - 4 salmon fillets (approximately 5.3 oz each), skin-on or skinless
→ Vegetables
02 - 1 1/3 cups baby potatoes, halved (about 10.5 oz)
03 - 2 medium carrots, cut into sticks
04 - 1 red bell pepper, sliced
05 - 1 small red onion, cut into wedges
06 - 7 oz green beans, trimmed
07 - 2 tablespoons olive oil
08 - Salt and black pepper, to taste
→ Honey Mustard Sauce
09 - 3 tablespoons Dijon mustard
10 - 2 tablespoons honey
11 - 1 tablespoon wholegrain mustard (optional)
12 - 1 tablespoon lemon juice
13 - 1 tablespoon olive oil
14 - 1 garlic clove, minced
15 - ½ teaspoon dried thyme
16 - Salt and black pepper, to taste
# How to make it:
01 - Preheat the oven to 400°F and line a large baking tray with parchment paper.
02 - In a large bowl, combine baby potatoes, carrots, red bell pepper, red onion, and green beans with 2 tablespoons olive oil, salt, and black pepper until evenly coated. Spread them in a single layer on the prepared tray.
03 - Roast the vegetables for 10 minutes to start the cooking process.
04 - In a small bowl, whisk together Dijon mustard, honey, wholegrain mustard if using, lemon juice, olive oil, minced garlic, dried thyme, salt, and black pepper until smooth.
05 - Remove the tray from the oven. Nestle salmon fillets among the vegetables and brush each fillet generously with the honey mustard sauce, reserving some for serving.
06 - Return the tray to the oven and bake for 10 to 12 minutes, or until salmon is cooked through and flakes easily with a fork, and vegetables are tender.
07 - Drizzle remaining sauce over the salmon before serving. Garnish with fresh herbs if desired.
