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 bowl whisk together the balsamic vinegar, honey, mustard, garlic, thyme, and salt. Transfer about 3 tablespoons of the mixture to a large bowl.
  4. To that bowl add the olive oil, potatoes, Brussels sprouts, green beans, and onion. Toss to coat.
  5. Spread out evenly on the prepared baking sheet.
  6. Roast for 15 minutes.
  7. Remove from the oven and top with the salmon filets. Brush the filets with the remaining balsamic mixture.
  8. Return to the oven for 10-15 minutes or until the fish is cooked through and the vegetables are tender.
  9. Serve.