Preheat your oven to 425°F (220°C). Wash and chop the bell peppers, zucchini, red onion, and cherry tomatoes into even-sized pieces. Toss them in a large bowl with olive oil, salt, and pepper. Transfer to a lined baking sheet.

Place the baking sheet in the oven and roast the vegetables for 20 minutes, stirring halfway through.

While the vegetables are roasting, pat the salmon fillets dry and season with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat.

Carefully add the salmon fillets, skin-side down, and sear for 4-5 minutes without moving.

Gently flip the salmon fillets, squeeze lemon juice over, and cook for another 3-4 minutes until opaque.

Remove the salmon from the skillet and serve alongside roasted vegetables, garnished with chopped herbs.