|3 150g Salmon Fillets|
|1 tbsp Dijon Mustard|
|1 tbsp Honey|
|1 Garlic Clove, minced|
|1 tbsp Lemon Juice|
|1 tbsp Olive Oil|
|1 Medium Sweet Potato, peeled, diced|
|2 cups Broccolini|
|1 cup Grape Tomatoes|
- Preheat oven 180C and line 2 baking trays with baking paper. Arrange sweet potato on one baking tray drizzle with half of olive oil. Place in the oven and bake for 15 minutes.
- Meanwhile, in a small bowl mix together mustard, honey, lemon juice garlic and 1 tsp olive oil. Brush salmon with half mixture then turn salmon over and brush with remaining mixture.
- Remove sweet potato from the oven and turn the sweet potato over. Add tomatoes to the tray. On the other tray arrange the salmon and broccolini and drizzle over the remaining olive oil. Place both trays in the oven and bake for a further 12 -15 minutes or until the salmon in firm to touch.
- Remove the trays from the oven and allow to cool. Divided the vegetables and salmon into containers and serve with wedge lemon.