Lay the salmon pieces 2 inches apart on a cookie sheet lined with parchment paper. Season with salt and pepper. Use a microplane to remove the zest from the lemon, and spread evenly amongst the four pieces. Bake the salmon for 13 minutes to achieve a medium temperature.
While the salmon is cooking, heat a medium saute pan over medium heat. Add the olive oil, shallot, and garlic. Add the carrots and saute for 3-4 minutes. Add the corn, asparagus, and lemon juice; saute another 2 minutes.
Remove from the heat and stir in the fennel fronds and peas. Season with salt and pepper before serving over the salmon.
Recipe by Cooking in Red Socks at http://www.cookinginredsocks.com/2014/03/24/salmon-with-spring-vegetables/