Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

In a large bowl, combine broccoli, bell peppers, asparagus, cherry tomatoes, and red onion. Drizzle with 2 tablespoons olive oil, garlic powder, paprika, half of the dried dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; toss to coat.

Spread the seasoned vegetables on the baking sheet and roast for 15-20 minutes until softened and lightly colored.

While vegetables roast, pat salmon fillets dry. In a small bowl, whisk 1 tablespoon olive oil, remaining dried dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper, then rub onto salmon fillets.

After initial vegetable roasting, remove the sheet from the oven, push vegetables aside, and place salmon fillets on the empty areas with a few lemon slices.

Return the baking sheet to the oven and roast for another 12-18 minutes until salmon flakes easily and vegetables are tender-crisp.

Carefully remove the pan from the oven. Squeeze fresh lemon juice over the cooked salmon and vegetables. Garnish with fresh parsley or dill, if desired. Serve immediately and enjoy!