Preheat your oven to 400°F (200°C).

Wash and prepare the vegetables: slice the zucchini and bell pepper, halve the cherry tomatoes, and break the broccoli into small florets.

In a small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, dried oregano, salt, and pepper.

Place the salmon fillets in a shallow dish or resealable bag and pour half of the marinade over them. Let marinate for at least 15 minutes.

In a large bowl, combine the cherry tomatoes, zucchini, bell pepper, and broccoli. Drizzle with the remaining marinade and toss to coat.

Line a baking sheet with parchment paper. Arrange the marinated salmon fillets in the center and surround them with the marinated vegetables.

Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.

Remove from the oven and let cool for a minute. Garnish with fresh parsley before serving.