Ingredients
1medium yellow squash,sliced into ½-inch thick rounds
2½cupsbroccoli florets,bite-size
½medium red onion,diced into 1-inch chunks
2tbspolive oil,divided
salt and freshly ground black pepper
1tbspDijon mustard mustard
1tbsphoney
3clovesgarlic,minced, divided
2tspfresh lemon juice
6ozsalmon fillets,(3 fillets), skinless
1cupgrape tomatoes
4lemon wedges,for serving
Preparation
Preheat oven to 400 degrees. Line a rimmed 18×13-inch baking sheet with parchment.
Place squash on the baking sheet on the upper third portion of the baking sheet, then place broccoli in the middle portion and red onion on the bottom portion.
Drizzle veggies with 4 teaspoons olive oil, season with salt and pepper and toss while keeping veggies separated in each section. Roast in preheated oven for 8 minutes.
Meanwhile, in a small bowl stir together mustard, honey, 1 teaspoon of olive oil, 1 minced clove garlic, and lemon juice. Set aside.
Remove baking sheet from oven. Move veggies down a little to fit the tomato layer and salmon. Place salmon on the baking sheet next to the squash layer (bottom side facing up).
Brush salmon fillets with half of the mustard mixture and season with a fair amount of salt and pepper, then flip each portion and repeat.
Place tomatoes on the top portion of the baking sheet, drizzle with the last 1 teaspoon olive oil, and season with salt and pepper. Sprinkle the remaining 2 cloves garlic evenly over the vegetables and tomatoes.
Return to oven and roast for about 12 to 15 minutes longer until salmon has cooked through and vegetables have softened.
Serve immediately with lemon wedges for spritzing over salmon and vegetables.
