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; season all over with salt and pepper.

Once veggies have roasted 10 minutes, remove sheet from oven; carefully push veggies to one side. Carefully place salmon, skin sides down, on empty side of sheet; brush with garlic chili sauce. (For 4, leave veggies roasting; place salmon on a second baking sheet and roast on middle rack.)

Return to top rack and roast until salmon is cooked through and veggies are browned and tender, 8-10 minutes more.

Fluff rice with a fork.

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