• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Trim and cut scallions into 1-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons. Peel and mince or grate garlic. • In a small bowl, combine garlic and chili sauce (you’ll use it in Step 3). Cut broccoli into bite-size pieces if necessary or trim and discard woody bottom ends from asparagus. (Save carrots for another use.)

• In a large bowl, toss carrots and scallions with a drizzle of oil, salt, and pepper; transfer to one side of a lightly oiled baking sheet. TIP: Line sheet with parchment paper first for easier cleanup. • Toss zucchini on empty side of sheet with a drizzle of oil, salt, and pepper. • Roast on top rack for 10 minutes (you’ll add more to the sheet then). Swap in broccoli for carrots; roast as instructed. Swap in asparagus for carrots; toss in bowl as instructed (you’ll roast in the next step). Roast zucchini on a lightly oiled baking sheet as instructed.

• Pat salmon* dry with paper towels and season all over with salt and pepper. • Once veggies have roasted 10 minutes, remove sheet from oven and carefully push veggies to one side. • Carefully place salmon, skin sides down, on empty side of sheet and brush with garlic chili sauce. • Return sheet to top rack and roast until salmon is cooked through and veggies are browned and tender, 8-10 minutes more. (For 4 servings, leave veggies roasting; arrange salmon on a second baking sheet and roast on middle rack.) Once zucchini has roasted 10 minutes, add seasoned asparagus to sheet along with salmon; glaze salmon and roast as instructed.

• Divide veggies and salmon between plates. Serve. Salmon is fully cooked when internal temperature reaches 145°.