Salmon Primavera

Now that Spring is here, it's time for lighter dishes.  I was at the farmer's market and came away with some fresh thyme (among other goodies that didn't make it home).  After a trip to Ralph's Fresh Faire and some rummaging through the produce drawer of the fridge, I settled on roasting some salmon along with some summer squash and asparagus.  The thing that tied it all together was a zesty lemon vinaigrette that I made from scratch with Dijon mustard, lemon juice and olive oil.  Simple but spectacular (not to mention seasonal, too).