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Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or a silicone baking mat.
In a mixing bowl, combine lemon zest and juice, minced garlic, chopped parsley, dill, olive oil, salt, and pepper. Stir well.
Pat the salmon fillets dry with paper towels. Place them skin-side down on the prepared sheet pan, spaced slightly apart.
If using, toss vegetables in olive oil, salt, and pepper, then spread around the salmon on the pan.
Brush or spoon the lemon herb mixture over the salmon and veggies, coating well but not overly wet.
Roast in the preheated oven for 12–15 minutes until salmon is opaque and flakes easily, and skin is golden and crispy. For extra crispness, broil for 1–2 minutes, watching carefully.
Remove from oven and let rest for 2 minutes.
Serve immediately, garnished with additional lemon wedges or fresh herbs if desired.