Step 1: Scatter a selection of fresh vegetables (be sure you've washed them, chopping is optional) on a large baking sheet. I used freshly peeled garlic cloves, broccoli, asparagus, carrots and grape tomatoes. On a smaller baking sheet, place your salmon. As you can see, I lined my sheets with foil for easy clean-up.
Step 2: Season. I love our local grocery store's (HEB) selection of self-imported olive oils, like Spanish, Italian or Greek. I give a healthy drizzle to both the veggies and salmon then season liberally with freshly ground sea salt and black pepper. For the salmon, I also topped it with the juice of 1/2 a lemon and lemon pepper seasoning.