Seared Salmon with Sautéed Veggies and Hot Honey Mustard Sauce

For the veggies: Sauté asparagus (cut into 2 inch pieces), diced shallot, minced garlic, zucchini, mushrooms, and spinach in a little avocado oil with lemon juice, red pepper flakes, salt and pepper until tender.

For the salmon: Pat salmon fillets dry and season generously with salt and pepper. Heat a non-stick skillet over medium-high heat with a little avocado oil. Sear the salmon on both sides until golden brown and cooked through, about 3-4 minutes per side.

For the mustard sauce: In a small bowl, stir together 2 tablespoons grainy mustard, 2 tablespoons honey, 1 tablespoon Dijon mustard, and 2 teaspoons Crystals hot sauce.