Preheat oven to 400° F.
Line a baking sheet with parchment paper or foil (optional, but it really makes clean-up a breeze)
Prep the Salmon
Rinse salmon and pat dry. Place salmon on baking sheet, leaving room around each piece for the veggies
In a small bowl, add the rosemary, parsley, garlic, juice of 1 lemon, and a pinch of freshly ground black pepper. Combine
Brush the melted butter on top of each salmon filet.
Divide the herb mix and spread evenly over the tops of each fillet
Prep the Veggies
In a medium bowl combine tomatoes, broccoli, 2 Tbsp garlic, a small glug of olive oil, and a pinch each of sea salt and freshly ground black pepper. Toss to coat.
Arrange the veggies on the baking sheet around the salmon
Bake and Serve
Roast 15 to 18 minutes, or just until the salmon flakes
While the salmon is roasting, in a small bowl add the lemon zest and ¼ cup juice from the lemon and honey. Whisk to combine
Spoon over salmon and vegetables before serving.