Instructions
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Preheat oven to 400 degrees.
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Cut tops off rainbow carrots* and peel. Slice across at an angle into rounds, about ½ inch thick.
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Cut ends off red onion and discard peel. Halve lengthwise; save one half for another use. Cut remaining half lengthwise into strips, about ¼ inch thick.
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Cut broccoli into bite-size pieces if necessary.
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Place carrots and onion on a lightly oiled, foil-lined baking sheet. Drizzle with about 1 tablespoon cooking oil. Season with smoky mustard and thyme blend, about ¼ teaspoon salt, and a pinch of pepper. Stir to coat.
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Spread carrots and onion out in a single layer. Transfer baking sheet to oven. Roast 20-24 minutes, or until carrots are fork-tender, stirring halfway through.
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Pat salmon fillets dry with paper towels. Season with salt and pepper.
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Heat about 1½ tablespoons cooking oil in a large oven-safe sauté pan over medium-high heat. Add salmon, skin side up, to hot pan. Sear 2-3 minutes on each side.
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Drizzle honey-mustard sauce over flesh side of salmon. Transfer pan to oven. Roast 5-7 minutes, or until salmon is fully cooked and sauce is warmed through.*
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Heat about 1 tablespoon cooking oil in a medium sauté pan over medium-high heat. Add broccoli to hot pan. Season with about ¼ teaspoon salt and a pinch of pepper. Cook 4-5 minutes, or until broccoli is lightly browned, stirring occasionally.
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Add about ¼ cup water to pan. Cook 2-3 minutes, or until broccoli is fork-tender, stirring occasionally.
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Divide honey-mustard salmon between plates. Pile smoky roasted rainbow carrots and sautéed broccoli on the side. Enjoy!
