- 1 head broccoli, cut into florets (approx. 2 cups)
- 1 sweet potato, sliced into spears
- 1 Tbsp olive oil
- salt and pepper, to taste
- 1-1.5 lb salmon filets
- 1/4 cup honey
- 2 Tbsp Dijon mustard
- 1 lemon, sliced
- 6 sprigs thyme
Preheat oven to 400. Line baking sheet with aluminum foil. Place sweet potatoes and broccoli on pan and drizzle with oil. Season with salt and pepper. Toss to coat. Cut salmon into 3-inch-wide filets. Place salmon in between veggies on pan. Season with salt and pepper.
In a small bowl, combine olive oil, honey, and mustard. Mix to blend, Brush salmon and drizzle veggies with glaze. Place a couple lemon slices on each piece of fish and a sprig of thyme. Bake 25 minutes. Makes 2-3 servings.