Instructions

• Preheat the oven to 375°F (190°C).
• In a large bowl, add the 1 lb. red potatoes (quartered), 2 cups green beans (snipped), 1 tablespoon olive oil, salt and pepper to taste, and 2 teaspoons garlic powder. Toss until the potatoes and green beans are evenly coated.
• Spread the seasoned potatoes and green beans in a single layer on a large baking sheet.
• Bake the vegetables for 10 minutes.
• While the vegetables bake, make the toppings: in a small bowl combine 1/2 cup honey mustard and 2 tablespoons dry mustard. In a second small bowl combine 1 cup panko bread crumbs, 1/4 cup grated parmesan cheese, and 1/2 cup fresh parsley (chopped).
• Pat the 46 ounce salmon filets (skin removed) dry with paper towels. Spread the mustard mixture in a thick layer on one side of each salmon filet.
• Press the panko–parmesan–parsley mixture onto the mustard-coated side of each salmon filet so the crumb mixture adheres.
• After the vegetables have baked 10 minutes, remove the baking sheet from the oven. Make room on the sheet and place the salmon filets, mustard/panko side facing up, on top of or next to the partially cooked vegetables. Scatter the 2 cups whole cherry tomatoes around the salmon and vegetables.
• Return the baking sheet to the oven and bake 15–18 minutes more, or until the salmon is opaque throughout and flakes easily with a fork.
• Remove from the oven and serve the salmon alongside the roasted potatoes, green beans, and tomatoes.