Veggie Bowls with Salmon

salmon

• 1 lb salmon filet, sliced into 4 portions
• olive oil
• kosher salt

veggies

• olive oil
• kosher salt
• 3 carrots, peeled and sliced on an angle
• 1 bulb fennel, trimmed, outer layers removed, and sliced reserve the fronds for garnish.
• 1 lb asparagus, trimmed and sliced into 2 inch pieces
• 1 medium zucchini, cut lengthwise into quarters and sliced
• 1 cup snap peas, cut on the diagonal
• 1 red bell pepper, sliced into 2 inch strips
• 1/2 red onion, sliced into thin slivers
• 1 bunch scallions, trimmed and sliced
• 1/2 tsp herbes de provence

lemon aioli

• 1/2 cup mayonnaise
• 2 Tbsp lemon juice
• 1 clove garlic, crushed
• pinch kosher salt

garnish

• Lemon wedges
• fennel fronds
• fresh cracked black pepper