1. Place racks in upper-middle and lower-middle of oven and heat to 300 degrees.

2. Rub salmon with 1 tablespoon oil and season with salt and pepper; place on a foil-lined baking sheet and set aside. In a small bowl, whisk remaining 3 tablespoons oil, lemon juice, mustard, and honey until combined.

3. Place green beans and radishes on a second baking sheet and drizzle 3 tablespoons oil mixture over top; toss to coat and season with salt and pepper to taste. Transfer vegetables to lower-middle rack of oven and salmon to upper-middle rack, and roast until vegetables are tender and salmon is almost cooked through, about 25 minutes. Remove vegetables from oven and cover to keep warm.

4. Broil salmon until top just begins to brown, 4 to 6 minutes. Brush salmon with reserved oil mixture and serve with roasted vegetables.

Source: Hannaford fresh Magazine, March - April 2018