Preheat the oven to 400°F (200°C).
In a large bowl, toss the halved baby potatoes and baby carrots with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
Spread the vegetables in a single layer on a large baking sheet and roast in the preheated oven for 15 minutes.
While the vegetables begin roasting, prepare the salmon. Place the salmon fillets on a separate baking sheet lined with parchment paper or lightly greased.
In a small bowl, mix 2 tablespoons olive oil, minced garlic, dried dill, dried parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Brush the olive oil and herb mixture evenly over the salmon fillets.
Place two lemon slices on top of each salmon fillet.
After the vegetables have roasted for 15 minutes, place the salmon baking sheet in the oven alongside the vegetables and bake both for an additional 10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove both baking sheets from the oven. Let the salmon rest for 2 minutes.
Serve the baked salmon fillets with the roasted baby potatoes and carrots on the side.