One-Pan Lemon Pepper Salmon

Servings: 4

4 6-ounce salmon fillets

1 tbs lemon juice

2 tbs olive oil

2 cloves garlic, minced

1 ts onion powder

Salt, to taste

Pepper, to taste

1 ts dijon mustard

1 pound asparagus

2 zucchinis, sliced

12 cherry tomatoes, halved

Olive oil