Heat the oven to 375 degrees. In a small bowl, create your seasoning mix by combining the garlic and chili powders, oregano, cumin, salt, pepper, and paprika. Set aside.
Prepare the parchment paper by folding a large, 18 inch-long piece in half and cutting it into an oval.
Place the zucchini, squash, and olive bar mixture onto one half of the parchment and drizzle with 1 teaspoon olive oil. Top with the salmon. Sprinkle the salmon with the seasoning mixture.
Fold the parchment paper over the salmon and vegetables. Seal the edges together by folding it closed beginning at one corner, working your way to the other corner making small folds over and over.
Place the parchment pouch on a rimmed baking sheet. Bake for 10 minutes on the center rack then remove from the oven, open the parchment, and set aside to cool.
Once cooled, place the salmon and veggies into an airtight container and store in the fridge.
Place a lemon wedge into an airtight container with the cherry tomatoes and avocado and store in the fridge.
In a medium bowl, mix the squeeze of lemon, salt, pepper, honey, garlic, and olive oil together until fully combined. Add the cooked black rice and carrots to the bowl. Toss until fully incorporated.
In an airtight container, top the rice and carrot salad with the tomatoes, olives, feta, capers and green onion and store in the fridge.
Heat your salmon and vegetables in the microwave for one minute, or serve at room temperature.
Dice the avocado, toss it with the tomatoes, and add a squeeze of lemon. Serve this quick salsa over the salmon. Enjoy with the rice and carrot salad.