# Ingredient List:
→ Fish & Protein
01 - 4 salmon fillets, about 5.3 oz (150 g) each, skin-on or skinless
→ Vegetables
02 - 10.5 oz (300 g) baby potatoes, halved
03 - 2 medium carrots, sliced into sticks
04 - 1 red bell pepper, sliced
05 - 1 small red onion, cut into wedges
06 - 7 oz (200 g) green beans, trimmed
07 - 2 tbsp olive oil
08 - Salt, to taste
09 - Black pepper, to taste
→ Honey Mustard Sauce
10 - 3 tbsp Dijon mustard
11 - 2 tbsp honey
12 - 1 tbsp wholegrain mustard (optional, for texture)
13 - 1 tbsp lemon juice
14 - 1 tbsp olive oil
15 - 1 garlic clove, minced
16 - ½ tsp dried thyme
17 - Salt, to taste
18 - Black pepper, to taste
# Directions:
01 - Preheat the oven to 400°F (200°C) 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, tossing until evenly coated.
03 - Spread the vegetables in a single layer on the prepared baking tray and roast for 10 minutes.
04 - While vegetables roast, whisk together Dijon mustard, honey, wholegrain mustard (if using), lemon juice, olive oil, minced garlic, dried thyme, salt, and black pepper in a small bowl.
05 - Remove tray from oven, nestle salmon fillets among the vegetables, and generously brush each fillet with the honey mustard sauce, reserving some for serving.
06 - Return the tray to the oven and bake for 10 to 12 minutes until the salmon flakes easily with a fork and vegetables are tender.
07 - Drizzle reserved sauce over salmon before serving; garnish with fresh herbs if desired.
