Preheat the oven to 400 degrees.

Wash and pat dry your salmon. Apply salt and pepper to taste.

Prepare your vegetables. Slice the squash into ¼ inch thick rounds, cut the red bell peppers into bite sized squares and slice the onion into wedges.

Place all of the vegetables into a large mixing bowl, and add the olive oil as well as salt and pepper to taste. Toss to coat all of the vegetables well. Arrange the vegetables on a sheet tray, with a space left in the middle for the salmon fillets.

Place the melted butter and the garlic cloves into a shallow bowl together.

In another bowl, combine the crushed pork rind crumbs, the parmesan cheese and the chopped parsley. Stir to combine.

Dip each salmon fillet face down into the garlic butter mixture, and then coat it in the parmesan mixture.

Place each coated salmon fillet skin side down in the middle of the sheet pan.

Sprinkle some of the remaining parmesan crumb mixture over the vegetables.

Bake uncovered for 15-20 minutes until the salmon is cooked through and the vegetables are tender.