1. Preheat oven to 375.

2. Cut the salmon into 3 filets.

3. Drizzle Olive oil onto each filet and evenly salt and pepper.

4. In a small bowl, combine the dijon mustard and whole grain mustard.  Spread 1 tbsp of the mustard mixture onto each filet.

5. In a separate bowl, combine the panko bread crumbs with the lemon zest and mix together.  Use this mixture to coat the mustard the top of the mustard. Pat it down so it sticks and creates a crust.  Drizzle the top with olive oil.

6. Heat a pan over medium high heat and add 1 tbsp of olive oil.

7. Once heated, add the 3 salmon filets skin side down.  Allow them to sear on the stovetop for 2-3 minutes until a crust forms.  Then move the pan into the oven, cooking for 10-12 minutes depending on the thickness of the salmon.

8. Once cooked, remove the pan from the oven and serve immediately.

Roasted Vegetables

1. Preheat oven to 375.

2. Chop all the vegetables to 1/2 inch cubes so they cook quickly and evenly. Once chopped, place all the vegetables in a large bowl.

3. Drain and rinse 1/2 can of chickpeas and all to the bowl with the vegetables.

4. In a small bowl, mix together the chili powder, cumin, salt and pepper.

5. Add 1 tbsp of oil and the spice mixture to the bowl of vegetables.  Mix together to fully coat.

6. Spread the vegetables on a baking sheet into an even layer.

7. Place in the oven and roast for 20 minutes.