Salmon and Spring Veggies

Ingredients

½ Cup lemon juice
4 Tablespoons olive oil
2 Tablespoon honey
2 Clove garlic, minced
¼ Teaspoon Dijon mustard
½ Teaspoon salt
½ Teaspoon pepper
1 pound asparagus, chopped
2 Cup cherry tomatoes
4 Salmon Filets
½ Pound sweet potato
½ Pound petit potatoes
1 Tablespoon olive oil
½ Teaspoon salt

Directions

1. In a small bowl, whisk together the lemon juice, olive oil, honey, garlic, Dijon mustard salt, and pepper. Pour into a gallon sized plastic zip bag.
2. Add the asparagus, tomatoes, and salmon to the plastic bag and marinate for thirty minutes.
3. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
4. Toss the potatoes with olive oil, spread them out onto the baking sheet and bake for ten minutes.
5. After ten minutes, add the asparagus, tomatoes, and salmon to the potatoes on the baking sheet.
6. Cook for another 10 minutes or until the salmon pulls apart easily with a fork.