From the October/November 2017 issue
Serves 4


  • 3 TBSP balsamic vinegar
  • 2 TBSP honey
  • 1 TBSP Dijon mustard
  • 1 garlic clove, minced or finely grated
  • 1 tsp dried thyme
  • 1/2 tsp sea salt
  • 1 TBSP extra-virgin olive oil
  • 1 pound baby gold or red potatoes, halved
  • 1 pound Brussels sprouts, halved
  • 1 pound green beans, halved
  • 1/2 medium red onion, cut into 1/2-inch thick slices
  • 4 (4-6 ounce) wild salmon filets


  1. Preheat the oven to 425ºF.
  2. Line a baking sheet with parchment paper.
  3. In a small

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