Preheat oven to 400 degrees F. Line a large sheet pan with sides (15×21-inches) with foil and spray with cooking spray for easy cleanup.

Whisk the Honey Mustard Marinade ingredients together in a medium bowl. Remove 2 tablespoons to use later for the vegetables.

Line the salmon fillets (flesh side up) in a dish that fits them snuggly together. Pour the remaining marinade evenly over the salmon, brushing the sides as needed. Marinate at room temperature while you prep the veggies, ideally 30-40 minutes. Don't marinate longer or the fish can become mushy.

Meanwhile, roast the potatoes…

Add the potatoes, 1 tablespoon reserved marinade, 1 tablespoon olive oil, ¼ teaspoon salt and ⅛ teaspoon pepper to the prepared sheet pan. Toss to evenly coat, then spread into an even layer.

Bake at 400 degrees F for 20 minutes.

Remove the baking sheet from the oven and push the potatoes to the side of the pan. Add the broccoli and toss with 1 tablespoon reserved marinade and ½ tablespoon olive oil, then spread to the sides of the pan to make room for the salmon. Line the salmon (flesh side up) down the center of the pan.

Bake for 12-16 minutes or until the salmon registers 125-130 degrees F at the thickest part on an instant read thermometer (this one is my FAV), and easily flakes with a fork.

Let rest for 5 minutes. Garnish with fresh parsley if desired and season with freshly cracked salt and pepper to taste – always taste first!