One-Pan Honey Balsamic Salmon and Harvest Vegetables

From the October/November 2017 issue
Serves 4

Ingredients

• 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

Directions

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