Parboil the potatoes in a small pot until fork tender. Cut the carrots into spears. Cut the orange into 8 wedges.

Preheat the oven to BROIL/GRILL

Spray a foil-lined baking sheet with non-stick spray. Generously season both sided of the salmon steaks with coarse salt and black pepper. Place the salmon fillets on the baking sheet and top each steak with 1 TBS of Dijon mustard.

Place the parboiled potatoes, carrot spears, orange wedges, broccolini, and roasted red peppers on the baking tray around the fish. Drizzle with olive oil and season with coarse salt & black pepper.

Cook the salmon on the top rack of the oven for 8-10 minutes (be careful not to overcook). It should be easy to pierce with a fork and it should still be moist inside.

Remember fish still continues to cook when you take it out of the oven, so err on the side of undercooking the salmon.

Place the salmon on 2 plates alongside the assorted veggies. Squeeze the juice of the roasted oranges over the salmon and veggies.

SERVES 2