Preheat the oven to 400°F (200°C).

1. Prepare the salmon: Place the salmon fillets on a lined baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt, pepper, garlic powder, and paprika. Place lemon slices on top of each fillet for extra flavor.
2. Bake the salmon: Roast the salmon in the oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the oven and set aside.
3. Prepare the vegetables: On another baking sheet, toss the broccoli, bell peppers, and zucchini with the remaining 1 tablespoon of olive oil, salt, and pepper.
4. Roast the vegetables: Roast the vegetables in the oven (at the same time as the salmon if there’s room) for about 20-25 minutes, stirring halfway through, until they are tender and slightly browned.
5. Assemble the meal prep: Once the salmon and veggies are cooked, portion them into meal prep containers—one fillet of salmon and a generous helping of roasted vegetables in each container.
6. Garnish: Optionally, sprinkle with fresh parsley before serving or storing.
7. Cool and store: Let the meal prep containers cool before sealing with a lid. Store them in the refrigerator for up to 4 days.