Preheat oven to 400°F
Place salmon diaganolly on the sheet pan, place on both sides the trimmed asparagus.
On the second sheet pan add all the sliced zuchinni and squash.
Add the vegetable oil on top of all the veggies and mix.
Add the remoulade sauce on top of the salmon.
Cook for 30 minutes, until the salmon is flaky and the asparagus is tender.