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Preheat the oven to 400 degrees.
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Wash and pat dry your salmon. Apply salt and pepper to taste.
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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.
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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.
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Place the melted butter and the garlic cloves into a shallow bowl together.
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In another bowl, combine the crushed pork rind crumbs, the parmesan cheese and the chopped parsley. Stir to combine.
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Dip each salmon fillet face down into the garlic butter mixture, and then coat it in the parmesan mixture.
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Place each coated salmon fillet skin side down in the middle of the sheet pan.
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Sprinkle some of the remaining parmesan crumb mixture over the vegetables.
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Bake uncovered for 15-20 minutes until the salmon is cooked through and the vegetables are tender.