Garnish: Lemon slices, chopped green onion, and parsley
Preheat oven to 400°F. Line a large sheet pan with parchment paper or aluminum foil.
Spread broccoli and bell pepper on pan. Drizzle olive oil, 3 tablespoons soy sauce, sesame oil and 2 teaspoons honey over vegetables. Sprinkle with ground pepper.
Roast 15-16 minutes until broccoli and pepper start to brown at the edges. Stir halfway through cooking time.
While veggies roast, make the glaze. In a small bowl, combine brown sugar, Dijon and Creole mustards, remaining tablespoon of soy sauce, remaining teaspoon of honey, lemon zest and juice. Whisk until smooth. Season to taste with ground pepper.
When broccoli and peppers come out of the oven, give them another toss on the pan and maintain oven temperature.
Nestle salmon fillets skin side down with the vegetables. Pour glaze evenly over the salmon. Roast 8-10 minutes, or until salmon is almost cooked through.
Set oven to broil to brown tops of fillets, 2 minutes. Serve right from sheet pan with lemon slices, chopped green onion, and parsley, if desired. Enjoy!