Check out this awesome recipe for One Pan Salmon and Veggies from Wild Thyme with chef, Allison Davis!

ONE PAN SALMON AND VEGGIES

INGREDIENTS:

• 4 cups chopped kale leaves, ribs and thick stems removed
• 2 cups cherry tomatoes
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste
• 4 (5-ounce) salmon fillets
• 2 tablespoons chopped fresh parsley leaves

FOR THE SWEET MUSTARD GLAZE

• 3 tablespoons whole grain mustard
• 1 tablespoon honey
• 1 tablespoon reduced sodium soy sauce
• 1 teaspoon hot sauce, optional

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a small bowl, whisk together mustards, honey, soy sauce and hot sauce; set aside.
3. Place kale and tomatoes in a single layer onto the prepared baking sheet. Drizz_le with olive oil and season with salt and pepper, to taste. Top with salmon in a single layer and brush each salmon filet with mustard glaze.
4. Place into oven and cook until the fish flakes easily with a fork, brushing 2-3 times with mustard mixture, about 16-18 minutes.*
5. Serve immediately, garnished with parsley, if desired.