1-First, preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper. This helps with easy cleanup and even cooking. Arrange the yellow squash on the upper third, broccoli in the middle, and red onion on the bottom third of the baking sheet.

2-Drizzle the vegetables with 4 teaspoons of olive oil, season with salt and pepper, and toss them while keeping them separated. Roast for 8 minutes to get them started. In a small bowl, mix 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon olive oil, 1 minced garlic clove, and 2 teaspoons lemon juice to make the glaze.

3-Remove the tray from the oven, shift the vegetables slightly to make space, and place the salmon fillets next to the squash with the skin side down. Brush the salmon with half of the mustard mixture, season with salt and pepper, flip, and brush with the remaining mixture, then season again. Add the cherry tomatoes to the top portion of the sheet, drizzle with the remaining olive oil, season with salt and pepper, and sprinkle the last 2 cloves of minced garlic over the vegetables and tomatoes.

4-Roast for 12 to 15 minutes until the salmon is cooked through and the vegetables are tender. Serve immediately with the lemon wedges for a fresh finish.

First Step: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.

Second Step: In a small bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, salt, and pepper to create the honey mustard glaze.

Third Step: Arrange the salmon fillets evenly on the sheet pan, then distribute the sliced yellow squash, broccoli florets, red onion, and cherry tomatoes around the fillets.

Fourth Step: Brush the honey mustard glaze generously over the salmon and vegetables, ensuring even coating to maximize flavor.

Fifth Step: Roast in the preheated oven for 15-18 minutes or until salmon flakes easily with a fork and vegetables are tender.

Sixth Step: For dietary adaptations, substitute salmon with tofu or tempeh for a vegan option; adjust cooking time as needed.

Final Step: Remove from oven, let rest for 2 minutes, then serve hot, garnished with lemon wedges if desired.