Step 1

Preheat oven to 425 degrees

Step 2

In a medium bowl add garlic and 1 Tbsp olive oil. Add tomatoes, brocolli and asparagus and toss to coat.

Step 3

Line a small rimmed sheetpan with parchment paper. Spread veggies out evenly across pan. Sprinkle with kosher salt.

Step 4

Set oven timer for 15 minutes.

Step 5

While the salmon is cooking add shallot, honey, dijon and lemon juice to a blender or use an immersion blender. Blend on high until pureed. With the blender running slowly drizzle in olive oil. Season with kosher salt to taste. Set aside.

Step 6

Heat an oven-proof grill pan over medium high heat. Coat salmon flesh with remaining olive oil. Season with kosher salt.

Step 7

Sear salmon flesh side down for 3 minutes until golden brown sear marks appear. Flip the salmon with a spatula and cook with skin side down for an additonal 3 minutes. Time the salmon being done on the stove with the oven timer turning off.

Step 8

Transfer salmon (keep on the grill pan) to the oven and set the timet for an additonal 3 minutes. Keep the veggies in the oven as well. Watch carefully as you don’t want the salmon to overcook.

Step 9

Remove salmon and veggies from oven. Use a metal spatula to slide the salmon off of the skin, place the salmon on serving plates. Top with roasted veggies and drizzle with lemon dijon sauce.