Sheet Pan Honey Mustard Salmon and Rainbow Veggies

Ingredients

• 1 medium yellow squash, sliced into 1/2-inch thick rounds
• 2 1/2 cups bite size broccoli florets
• 1/2 medium red onion, diced into 1 inch chunks
• 2 Tbsp olive oil, divided
• Salt and freshly ground black pepper
• 1 Tbsp dijon mustard mustard
• 1 Tbsp honey
• 3 garlic cloves, minced, divided
• 2 tsp fresh lemon juice
• 3 skinless salmon fillets
• 1 cup grape tomatoes
• 4 lemon wedges, for serving

Directions

1. Heat the oven to 400 degrees. Cover a rimmed 18 by 13-inch baking sheet with parchment. Arrange the squash across the upper third of the pan, put the broccoli in the center, and spread the red onion along the lower section.
2. Spoon 4 tsp olive oil over the vegetables, add salt and pepper, and toss each section without mixing them together. Slide the pan into the hot oven and roast for 8 minutes.
3. While the vegetables start cooking, mix the mustard, honey, 1 tsp of the olive oil, 1 minced clove garlic, and lemon juice in a small bowl. Set the sauce aside.
4. Take the baking sheet out of the oven. Shift the vegetables down a bit so there is room for the tomatoes and salmon. Set the salmon beside the squash, bottom side up. Coat the fillets with half of the mustard mixture, then season them well with salt and pepper. Turn each piece over, spread the remaining mustard mixture on top, and add more salt and pepper.
5. Add the tomatoes to the top area of the baking sheet. Drizzle them with the last 1 tsp olive oil, then season with salt and pepper. Scatter the remaining 2 cloves garlic evenly over the vegetables and tomatoes.
6. Put the pan back in the oven and continue roasting until the salmon is cooked through and the vegetables are tender, about 12 – 15 minutes longer. Serve right away with lemon wedges to squeeze over the salmon and vegetables.
7. The red onion can be added later with the tomatoes and salmon if you want it to hold more color, but adding it at the beginning lets it soften more, as directed above.