1. Preheat oven to 400°. 2. Combine cauliflower, oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt on a baking sheet; toss to coat. Bake at 400° for 25 minutes or until lightly browned, stirring after 10 minutes. 3. Combine mustard, honey, dill, and juice in a small bowl. Arrange fillets, skin sides down, on a foil-lined baking sheet coated with cooking spray; sprinkle with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Spread mustard mixture evenly over fillets. Bake at 400° for 17 minutes or until desired degree of doneness. Serve fillets with cauliflower.

1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, cook bacon in a large skillet over medium-high heat 4 minutes or until bacon is crisp, stirring occasionally. Remove bacon with a slotted spoon; set aside. Add Brussels sprouts and garlic to drippings in pan; sauté 4 minutes or until slightly softened. Stir in bacon, lemon rind, juice, butter, salt, and peppers. Add pasta to skillet; toss to combine. Serve immediately.