Sheet Pan Honey Mustard Salmon and Rainbow Veggies

INGREDIENTS

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

garlic cloves (, minced, divided)

2 tsp

fresh lemon juice

(5 - 6 oz) skinless salmon fillets

1 cup

grape tomatoes ((I actually used 1 1/2 cups because I love tomatoes))

lemon wedges (, for serving)