Wash hands with soap and water. In a large bowl, combine honey, white wine vinegar, and dijon mustard. Season with salt and pepper. Add the salmon filets and turn to coat. Set in the fridge to marinate (always wash hands before and after handling raw meat).

Wash and dry the produce. Preheat the oven to 400 degrees. Grease a large, rimmed baking sheet. Dice the red potatoes, toss with a little oil, and spread on the baking sheet. Season the potatoes with salt and pepper, then roast for 10 minutes, until starting to get tender.

Meanwhile, cut the ends off the brussels sprouts and cut the large ones in half. In a large bowl, toss together the butternut squash, brussels sprouts, tomatoes, spice blend, and a little oil.

Slice the lemon. Remove the salmon from the marinade, allowing any excess to drip back into the baking dish. Reserve the marinade. Place the salmon in the center of the baking sheet and arrange the lemon slices on top of the fish.

Roast until the fish flakes in the center and the vegetables are crisp-tender, brushing the fish with the reserved marinade every 5 minutes, 10-15 minutes.

Serve vegetables with salmon. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.