HONEY MUSTARD SALMON SHEET PAN DINNER WITH PARMESAN ZUCCHINI AND TOMATOES

Seafood|8 Ingredients or less|Gluten-free

Ingredients

2 pounds salmon filet

1 teaspoon salt, divided

1 teaspoon black pepper, divided

1 heaping tablespoon grainy Dijon mustard

3 tablespoons honey, divided

2 small-medium zucchinis, cut into ½” thick half moons (about 1 ¼ – 1 ½ pounds)

1 pint cherry or grape tomatoes

¼-⅓ cup olive oil

¼ cup grated parmesan

2 tablespoons fresh parsley, chopped

Instructions

Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil.

Lay the salmon filet in the middle of the baking sheet. Season with about ½ teaspoon each of the salt and pepper. Combine the mustard and 1 ½ tablespoons of the honey in a small bowl and whisk together. Spread this mixture evenly over the top of the salmon.

Spread the zucchini and tomatoes around the salmon in a single layer. Drizzle liberally with the olive oil. Gently toss them with your fingers to coat and spread back into a single layer. Season the veggies with the remaining ½ teaspoon each of salt and pepper and drizzle the remaining 1 ½ tablespoons of honey. Sprinkle the parmesan evenly all over the top.

Bake for 14-18 minutes until the fish flakes in the center with a fork and is translucent in color (do not overcook). The veggies will be lightly browned and the tomatoes will have begun to burst.

Garnish with parsley and serve hot as is or with couscous or rice on the side. (the salmon skin will remain on the baking sheet when you serve – just discard with the foil).