Roasted Salmon & Vegetables

• 1 1/2 pounds (about 1-inch thick) salmon fillet, skin removed
• 3 cups frozen skin-on potato wedges
• 1/4 cup Land O Lakes Butter, melted
• 1/4 cup honey mustard*
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 2 cups fresh or frozen sugar snap peas
• 1 cup cherry tomatoes
• 2 tablespoons chopped fresh chives

1. Heat oven to 425F.
2. Line 15x10x1-inch baking pan with aluminum foil; grease foil.
3. Pat salmon dry with paper towels.
4. Place salmon fillet in center of pan; tuck under thin end of fillet for even cooking.
5. Arrange potatoes around salmon.
6. Combine butter, mustard, lemon juice, salt and red pepper in bowl.
7. Brush half of butter mixture over salmon and potatoes.
8. Bake 12 minutes.
9. Arrange sugar snap peas and tomatoes around salmon.
10. Continue baking 8-13 minutes or until salmon flakes with fork and potatoes and sugar snap peas are tender.
11. Sprinkle with chives; drizzle with remaining butter mixture.

salmon fillet, potato wedges, butter, honey, lemon juice, salt, ground red pepper, peas, cherry tomatoes, fresh chives

Taken from www.landolakes.com/recipe/1020/roasted-salmon-vegetables (may not work)