Preheat your oven to 400°F (200°C).

Prepare the asparagus and mushrooms. Trim the asparagus ends and slice the mushrooms. Arrange them in a single layer on a baking sheet.

Season the vegetables with olive oil, salt, and pepper. Toss gently to coat evenly.

In a small bowl, whisk together honey, Dijon mustard, minced garlic, and a splash of lemon juice until smooth.

Place the salmon fillets skin-side down on top of the veggies on the baking sheet. Brush each fillet with the honey mustard glaze.

Roast everything in your preheated oven for 15-20 minutes until the salmon is opaque and flakes easily.

Serve hot from the oven alongside the mushrooms and asparagus.