Preheat the oven to 400 degrees F.

Chop the vegetables and place them in a large casserole dish. Drizzle them liberally with avocado oil (about 3 tablespoons). Sprinkle with half of the sea salt, lemon pepper, dried parsley, and ground ginger (reserve the remaining half of the seasonings for the salmon). Use your hands to toss everything together until the vegetables are well coated in oil and seasonings.

Bake on the center rack of the preheated oven 25 minutes. Stir the vegetables well and continue baking another 10 minutes.

While the vegetables are baking, slice the salmon into portion size fillets (if they aren’t already). Coat with avocado oil and sprinkle with sea salt, lemon pepper, dried parsley, and ground ginger.

Remove vegetables from the oven after the 35 minutes is up and stir well. Make small wells in the vegetables to make room for the salmon. Place salmon fillets in the casserole dish with the vegetables and bake for 20 minutes, or until salmon is cooked through and vegetables have reached desired doneness.

Serve with any additional sides, such as coconut rice, and enjoy.