Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and cut scallions into 1-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Peel and mince or grate garlic.

In a large bowl, toss carrots and scallions with a drizzle of oil, salt, and pepper; transfer to one side of a lightly oiled baking sheet. TIP: Line sheet with parchment paper first for easier cleanup.

Toss zucchini on empty side of sheet with a drizzle of oil, salt, and pepper.

Roast on top rack for 10 minutes (you’ll add more to the sheet then).

In a small bowl, combine garlic and chili sauce (you’ll use it in Step 3).

Pat salmon* dry with paper towels and season all over with salt and pepper.

Once veggies have roasted 10 minutes, remove sheet from oven and carefully push veggies to one side.

Carefully place salmon, skin sides down, on empty side of sheet and brush with garlic chili sauce.

Return sheet to top rack and roast until salmon is cooked through and veggies are browned and tender, 8-10 minutes more. (For 4 servings, leave veggies roasting; arrange salmon on a second baking sheet and roast on middle rack.)

Fluff rice with a fork.

Divide rice, veggies, and salmon between plates. Serve.