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Here is my all time favorite recipe. Vegitables are excellent just by themselves or with another dish.

Roasted Salmon

Serves 2

4 four-ounce center-cut salmon fillet strips, with skin (3/4 inch to 1 inch thick) (aka Salmon steaks)
1 tablespoon Cedar Salmon Dry Rub (recipe below)
2 medium carrots, peeled, quartered lengthwise, and cut crosswise into four pieces
2 medium red potatoes, scrubbed and quartered
8 mushrooms
2 teaspoons lemon juice
2 teaspoons olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chopped flat-leaf parsley
2 medium cloves garlic, finely chopped

1. Sprinkle both sides of salmon with rub, about 3/4 teaspoon per piece. Rub seasonings into salmon. Place two pieces of salmon on their side, with the skin back to back and refrigerate uncovered, for at least 2 hours and up to 12 hours.

2. Heat oven to 375 degrees. Meanwhile, prepare an iced-water bath. Bring a medium saucepan of water to a boil. Add carrots, and cook for 1 minute. With a slotted spoon, transfer to iced-water bath. In a separate small saucepan, place potatoes. Cover with water, and bring to a boil. Reduce heat and cook until tender, about 10 minutes. With slotted spoon, transfer to iced-water bath. When vegetables are cool, drain and reserve.

3. Transfer the pair of salmon fillet, with the skin back to back, onto a baking sheet or broiler pan. In a medium bowl combine carrots, potatoes, and mushrooms. Add lemon juice, olive oil, salt, pepper, parsley, and garlic. Toss to combine. Transfer vegetables to baking sheet/pan.

4. Transfer to oven. Bake for 8 minutes. Remove from oven. Turn fish over, and return to oven. Bake until internal temperature of salmon measures 120 degrees on a meat thermometer, an additional 6 to 8 minutes.

Cedar Salmon Dry Rub

1 tablespoon paprika
1 tablespoon coarse salt
2 teaspoons lemon pepper
2 teaspoons light brown sugar
1 teaspoon granulated garlic
1 teaspoon dried whole tarragon
1 teaspoon dried whole basil

Store in an airtight container for up to 3 months.