INGREDIENTS
•
1 large sweet potato, cut into spears
•
2 cups broccoli florets
•
2 tablespoons olive oil, plus more for drizzling
•
Salt and pepper, to taste
•
1 to 1- 1/2 pounds salmon filet
•
1/4 cup honey
•
2 tablespoons Dijon mustard
•
1 lemon, sliced
•
6 sprigs thyme