Here’s a fast delicious dinner that covers all the nutritional bases — protein, omega-3s, antioxidants, fiber.
•1 lb small potatoes, halved
•1 12-ounce bag pre-cut broccoli florets
•2 medium bulbs fennel, each cut into 8 wedges
•4 tbsp olive oil
•2 tbsp lemon juice
•2 tbsp water
•Salt and pepper
•4 (5- to 8-ounce) salmon fillets
•2 tbsp smooth Dijon mustard
•2 tbsp whole-grain mustard
•1½ tbsp honey
•1 tbsp minced fresh thyme leaves (or ½ tbsp dried)
•2 tbsp finely grated lemon zest
1.Preheat the oven to 450. Place a rack 6 inches from top of oven and another in lower half.
2.On a sheet pan, combine potatoes, broccoli, fennel, 2 tbsp olive oil, lemon juice, water, and ½ tsp each salt and black pepper. Toss to coat. Roast on top rack, 25 to 30 minutes, until tender and lightly golden.
3.Line another sheet pan with foil and place fillets, skin down, on it. In small bowl, whisk 2 tbsp olive oil, both mustards, honey, thyme, lemon zest, and ½ teaspoon each salt and pepper. Spoon over salmon.
4.Once the vegetables are cooked, remove pan from oven and turn on broiler. Place salmon on top rack, broil for 6-8 minutes.
5.Garnish with dill and serve with lemon wedges.
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