Preheat the oven to 400 degrees F. Line a 18 X 13 inch rimmed baking sheet with parchment paper. Pour half the bag of sweet potatoes chips into a bowl and crush to crumbs.
Place 2 tablespoons Dijon mustard, honey, and soy sauce in a small bowl. Whisk well. Then toss the sauce with the snap peas and broccoli.
Cut the salmon into 6 pieces. Brush the tops of the salmon pieces with the remaining Dijon mustard. Sprinkle the tops with salt and pepper. Then press the tops into the crushed sweet potato chips.
Place the salmon fillets, crust-side-up, on the baking sheet. Arrange the snap peas and broccoli around the salmon and bake for 12-14 minutes, until the salmon is just cooked through. Serve warm!