Preheat the oven to 400 degrees Fahrenheit.

Chop all of the vegetables and spread them over a large rimmed baking sheet in a single layer.

Drizzle the vegetables with 2 tablespoons of avocado oil (or more if it seems like they need it) and sprinkle with 3/4 teaspoon of sea salt. Note: You want the vegetables to have a nice coat of oil to protect them from burning during the baking process, but there shouldn’t be so much oil that they are soggy.

Roast the vegetables on the center rack of the preheated oven for 15 minutes.

While the vegetables are roasting, coat the salmon filets with avocado oil, then sprinkle with sea salt, garlic powder, and paprika.

Remove the vegetables from the oven and give them a thorough stir (I use a metal spatula for this).

Make room on the sheet pan for the salmon (simply scoot the vegetables away from the center). Place salmon filets on the baking sheet then bake for another 10 to 15 minutes, or until the salmon is cooked through. For crispy salmon skin, place the oven on the high broil setting for 3 to 5 minutes at the end. 

Salmon is considered fully cooked when it reaches an internal temperature of 145 degrees Fahrenheit. You can also tell salmon is cooked through when the center is completely opaque and light pink. Do note that the exact cooking time will vary depending on the thickness of the fish, so for the best result, use a meat thermometer to test the internal temperature.

Serve salmon and vegetables with fresh lemon slices and enjoy!