Herb-Crusted Salmon with Roasted Vegetable Medley

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.

Cut 1 medium zucchini, 1 medium yellow squash, and 1 medium red bell pepper into 1-inch pieces. Slice 1 small red onion into wedges. Place all vegetables including 1 cup cherry tomatoes on one baking sheet.

Drizzle vegetables with 2 tbsp olive oil and 1 tbsp balsamic vinegar. Season with 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat and spread in an even layer.

Mince 2 garlic cloves. Finely chop 2 tbsp fresh parsley and 1 tbsp fresh dill. Zest 1 tsp from 1 medium lemon.

In a small bowl, mix 1/2 cup panko breadcrumbs, minced garlic, chopped herbs, lemon zest, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Drizzle with 1 tbsp olive oil and mix until combined.

In another small bowl, whisk together 2 tbsp Dijon mustard and 1 tbsp honey.

Place 4 salmon fillets on the second baking sheet, skin-side down. Brush the top of each fillet with the mustard-honey mixture.

Press the herb-breadcrumb mixture onto the top of each salmon fillet, forming an even crust.

Place both baking sheets in the oven. Roast the vegetables for 15 minutes, tossing halfway through. Roast the salmon for 10-12 minutes until the crust is golden and the salmon is just cooked through.

Cut the remaining lemon into wedges. Serve the salmon with roasted vegetables and lemon wedges on the side.