Whisk together all of the ingredients for the sauce.
Add the salmon fillets to a shallow baking dish and pour half of the sauce on top. Set the rest aside. Let marinate in the fridge for at least 20 minutes, but longer if you have the time.
During the last 10 minutes, preheat the oven to 400 degrees Fahrenheit.
Chop the veggies into bite sized pieces and add to a baking sheet.
Transfer the salmon to the baking sheet, skin side down. Make sure the salmon isn't directly on top of the veggies and vice versa. Drizzle any leftover sauce from the baking dish onto the veggies and bake for 15-20 minutes, depending on your oven and your preference of "doneness."
While baking, add the leftover marinade to a small sauce pan and bring to a boil.
Reduce heat to low and allow the mixture to thicken slightly. If it doesn't thicken on its own, whisk in 1 tsp cornstarch.
When the salmon is done, remove from the oven and brush the rest of the sauce on top.
Enjoy as is or serve with a bed of rice, quinoa, or cauliflower rice!