Grilled Garlic and Herb Salmon with Roasted Vegetables

Preheat oven to 400°F (200°C).

In a small bowl, whisk together olive oil, minced garlic, rosemary, thyme, lemon juice, salt, and pepper. This is your marinade.

Place salmon fillets in a shallow dish or resealable bag. Pour the marinade over the salmon, ensuring it's evenly coated. Marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.

While the salmon marinates, prepare the roasted vegetables. In a large bowl, toss the bell peppers, red onion, zucchini, yellow squash, and cherry tomatoes with the remaining 2 tablespoons of olive oil, balsamic vinegar, oregano, salt, and pepper.

Spread the vegetables in a single layer on a baking sheet.

Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly browned. Stir halfway through.

While the vegetables are roasting, preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat.

Remove the salmon from the marinade (discard the marinade). Grill the salmon for 4-6 minutes per side, or until cooked through and flakes easily with a fork. The exact time will depend on the thickness of the fillets.

Serve the grilled salmon immediately with the roasted vegetables. Garnish with fresh herbs, if desired.