Combine all ingredients except salmon in a small bowl; set aside.
Arrange salmon with the skin side down on a parchment paper-lined baking sheet; spread herb mixture over the salmon fillets.
Bake, uncovered, at 400 ˚degrees for 12 minutes, or until salmon flakes easily with a fork.
For Blanching Asparagus: Bring a water to a boil in a deep pot. Add salt and return water to a boil. Prepare an ice-water bath. Peel lower two thirds of each asparagus stalk with a vegetable peeler.
Place asparagus in boiling water and cook until tender, about 2-3 minutes. Drain and immediately transfer asparagus to ice-water bath to refresh until cool to retain its green colour; drain.
For Blanching Carrots: Peel and cut carrots in desired shape, bring a water to a boil in a deep pot. Add salt and return water to a boil.
Prepare an ice-water bath. Place the carrots in boiling water and cook until tender, about 5-6 minutes. Drain and immediately transfer carrots to ice-water bath to refresh until cool to retain its colour; drain.
Serve Roasted Citrus and Herb Salmon hot, with blanched and seasoned Asparagus and Carrots.
1.Fish Fillet cooks very fast , do not overcook it as it will turn mushy.
2.The desired outcome should be crisp top of the filled , full of flavours.