1. Blend or whisk all of the marinade ingredients together in a small blender and set aside. Pat Salmon fillets dry then add to a bag and combine with the marinade.  Marinade for 4 hours (up to overnight)
2. Grease sheet tray with a little oil to prevent salmon from sticking or use tinfoil. Remove salmon from marinade and add to the sheet tray. Save the marinade in a small bowl. Season salmon with a nice sprinkle of salt and pepper and bake top shelf on broil high for 4-6 minutes. Cook for 6-8 minutes for thicker salmon filets. Salmon is ready when it flakes easily in the middle.
3. While salmon is cooking, grab a small saucepan and boil the remaining marinade.  Once boiling for 2-3 minutes, reduce heat to low and simmer for a few minutes to thicken. Remove Salmon from oven and brush with the marinade.

Sheet Pan Veggies Steps:

1. Preheat oven to 425 degrees and cover a large sheet tray with some parchment paper or tinfoil. Mix together the sweet potatoes, and carrots in a large bowl and season with 2 tbsp olive oil, 1 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, and 1/4 tsp paprika. Give a nice mix then add to the sheet tray in a single layer.
2. Bake for 10 minutes then remove from oven and toss.  Bake for another 10 minutes.  While cooking, add your green beans to the bowl and mix with 1 tbsp olive oil, 1/2 tsp salt and a sprinkle of garlic powder and pepper.  After the sweet potatoes and carrots have cooked a total of 20 minutes, add the green beans to the sheet tray and give a nice mix.  Bake for an additional 10 minutes.  Remove from oven and season with a sprinkle of salt.
3. Grab a plate and do a nice portion of the vegetables.  Top with the salmon and sauce then enjoy!