Crispy Sheet Pan Salmon with Lemony Asparagus and Carrots

This heart - healthy dish on a baking sheet takes a minimum of time to prepare and is easy to clean due to its shape. Spicy Dijon mustard and fresh dill add freshness and tenderness to the salmon, while panko gives it a pleasant crunch. A fresh squeeze of lemon after baking gives the dish the desired sharpness. Ask the fishmonger for 1 salmon fillet (11/2 pounds), then cut into individual portions
Preheat the oven to 425°F. Line a baking sheet with parchment paper. Place the salmon skin side down on half of the prepared baking sheet. Combine the mayonnaise, mustard, dill, 1 teaspoon lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Arrange the salmon fillet in an even layer; top with the panko and press lightly to make it stick. Drizzle with cooking spray.Combine the asparagus, carrots, butter, and remaining 1/2 teaspoon lemon zest, salt, and pepper in a medium bowl. Place the vegetables on the free side of the baking sheet. Bake in the preheated oven until the salmon is cooked through and the vegetables are tender, about 18 minutes. Serve with lemon wedges.