Preheat your oven to 425°F (220°C).

Chop bell peppers, zucchini, and asparagus into evenly sized pieces.

Place vegetables in a large bowl, drizzle with olive oil, and season with salt, pepper, and garlic powder. Toss to coat evenly.

Spread the vegetables on a parchment-lined baking sheet in a single layer. Roast for 20–25 minutes until tender and slightly caramelized.

While the vegetables roast, season salmon fillets with olive oil, lemon juice, salt, and pepper. Let them marinate for 10 minutes.

Heat a grill or grill pan over medium-high heat.

Grill salmon for 4–6 minutes per side until cooked through and flaky.

Serve the Grilled Salmon with Roasted Vegetables and garnish with fresh herbs and extra lemon juice.