Preheat the oven to 400F. Toss zucchini rounds, roasted red peppers, and cherry tomatoes with ½ tablespoons olive oil, italian seasoning, salt and pepper. Spread on a baking sheet and roast for 10-12 minutes, until tender and slightly caramelized.
Heat the remaining olive oil in a skillet over medium-high heat. Season salmon pieces with salt and pepper. Cook for 3-4 minutes per side until golden and fully cooked. Remove from heat and set aside.
Divide rice among serving bowls. Arrange roasted vegetables and cooked salmon pieces on top.
Add a generous dollop of Delve Basil Pesto Parm Dip over the salmon. Serve with lemon wedges.
