Honey Glazed Salmon with Summer Veggies

1 Preheat the oven to 200 °C or 390 °F. Roast the whole bell peppers for 15 minutes, turning once. 

2 Meanwhile, prepare the glaze. Whisk together mustard, honey and soy sauce. Slice zucchini and heat a grill pan with a lug of olive oil. When the bell peppers are done, put them into an airtight container or a plastic bag for 5 minutes. It will make it easier to peel them. Put the cherry tomatoes on the baking tray and coat the salmon fillets with the glaze. Bake for about 10 minutes. 

3 Meanwhile, grill zucchini slices from both sides until tender, about 3-4 minutes per side. Peel the bell peppers. Coat the baked salmon with the glaze again and drizzle the rest of it over the veggies. Season with salt and freshly ground pepper to taste. Serve with lemon wedges. Enjoy!