Preheat oven to 400 F. Line a small baking with foil and brush generously with oil. Place the carrots, onion and celery in a food processor and pulse until consistency is like a chunky pesto. In a small skillet, add 3 tbsp of oil; and the vegetables and sauté until vegetables are soft, about 5 to 6 min. Season with a pinch of roasted garlic salt, black pepper, red pepper flakes, and Secolari Mediterranean Herb. Add 1 tbsp of Secolari White Balsamic, cook about a minute. Taste and adjust seasoning if needed.
Place half of the vegetable mixture on the baking sheet. Place 4 salmon fillets skin side down over the vegetables. Brush salmon fillets with Secolari Basil Olive Oil. Add the remaining vegetable mixture over the top of each salmon fillet to coat. Cup the sides of the aluminum foil inward so the juices don’t run in the pan.
Bake in a preheated oven about 15 min or until the flesh flakes easily with a fork. Be sure that the center of the salmon is slightly pink. Do not overcook, or the salmon will be too dry. When cooked, sprinkle a pinch of Secolari Roasted Garlic Salt and fresh black pepper on each salmon. Transfer to serving dishes. Drizzle each salmon fillet with Secolari Basil Olive Oil and a few drops of Secolari White Balsamic.