Honey Glazed Salmon with Summer Vegetables

Preheat oven to 200°C or 390°F. Roast whole bell peppers for 15 minutes, turning once.

Meanwhile, prepare the glaze. Whisk together mustard, honey and soy sauce.

Slice zucchini and heat a grill pan with a lug of olive oil.

When bell peppers are done, put them in an airtight container or a plastic bag for 5 minutes. It will make it easier to peel them.

Put cherry tomatoes on the baking tray and coat salmon fillets with the glaze. Bake for about 10 minutes.

Meanwhile, grill zucchini slices on both sides until tender, about 3–4 minutes per side.

Peel bell peppers.

Coat the baked salmon with the glaze again and drizzle the rest of the glaze over the veggies. Season with salt and freshly ground pepper to taste. Serve with lemon wedges. Enjoy!