Roasted Honey Dijon Salmon with Spring Vegetables

Roasted Honey Dijon Salmon with Spring Vegetables

With this recipe, you have just enough time to prep each step as ingredients each take their turn in the oven.

Ingredients :

• 2 bunches red radishes, ends trimmed
• 1 bunch thin carrots, ends trimmed, halved crosswise
• 1 large shallot, sliced lengthwise
• 2 tablespoons plus 1 teaspoon olive oil, divided
• 1 3/4 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 tablespoons honey
• 1 1/2 tablespoons dijon mustard
• 1 teaspoon sriracha
• 1 (1 1/2-pound) side of salmon, skin removed
• 8 ounces fresh sugar snap peas, strings removed, halved lengthwise
• 1 bunch fresh asparagus, trimmed
• 1/2 cup fresh mint and/or fresh flat-leaf parsley leaves, for serving
• lemon wedges, for serving

Directions

1. Preheat oven to 425°F. Cut radishes in half; quarter any large radishes. Combine radishes, carrots, and shallot in a medium bowl; toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2. Spread vegetables in an even layer on a large rimmed baking sheet; roast in preheated oven until vegetables have started to sizzle and brown, about 10 minutes.
3. Stir together honey, mustard, and sriracha. Drizzle salmon with 2 teaspoons olive oil, and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread mustard mixture over top of salmon.
4. Remove vegetables from oven. Toss vegetables; clear a space in the center for the salmon. Nestle fish onto baking sheet, and return to oven. Roast 10 minutes.
5. Toss snap peas and asparagus in a bowl with remaining 2 teaspoons oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Remove pan from oven; scatter asparagus and snap peas around salmon, stirring so they make contact with the pan.
6. Return to oven, and roast until salmon flakes easily with a fork and vegetables are tender, about 10 minutes. Transfer to a platter; sprinkle with herbs. Serve with lemon wedges.