Ingredients:

  • 4 Salmon fillets, 6 oz each
  • 1 lb baby potatoes, halved or quartered
  • 1 lb broccoli florets, bite-sized
  • 1 lemon, sliced into rounds
  • 3 garlic cloves, minced
  • 3 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line your large rimmed sheet pan with parchment paper.
  2. Toss the halved potatoes with 1 tbsp olive oil, salt, and pepper. Spread them in a single layer and roast for 12-15 minutes until the edges start to brown.
  3. While the potatoes are roasting, whisk together the remaining 2 tbsp olive oil, Dijon mustard, honey, minced garlic, and dried oregano in a small bowl.
  4. Remove the pan from the oven and push the potatoes to the edges to make room in the center.
  5. Place the salmon fillets and broccoli florets in the center of the pan.
  6. Brush the glaze generously over each fillet and drizzle the remaining mixture over the broccoli.
  7. Top each salmon fillet with a single lemon slice.
  8. Return the pan to the oven and roast for 10-12 minutes until the salmon is opaque and flakes easily with a fork.