Roasted Wild Sockeye Rosemary Salmon with Roasted Vegetables

1. Wash and pat dry the salmon fillet. Season it generously with Circassian garlic salt, black pepper, and rosemary leaves. Squeeze lemon juice over the salmon and let it sit in the fridge to marinate for 20-30 minutes.
2. While the salmon marinates, preheat your oven to 400F (200C). Prepare the vegetables by seasoning the carrots and Brussels sprouts with Circassian garlic salt, black pepper, and a splash of avocado oil. Place them on a baking sheet.
3. Once the salmon marination is complete, place the salmon on a separate baking sheet or alongside the vegetables (if space allows). Bake the salmon and the seasoned carrots and Brussels sprouts in the preheated oven at 400F (200C) for 10 minutes.
4. After 10 minutes, raise the oven temperature to 450F (230C) and continue to bake the salmon for another 7 minutes.
5. For the carrots and Brussels sprouts, after their initial 15 minutes at 400F, broil them for an additional 5 minutes to achieve a nice char.
6. Separately, broil the asparagus for 10 minutes, flipping it halfway through for even cooking.
7. Serve all roasted components together for a complete and healthy meal.