Pre-heat oven to 400 degrees. Line a baking sheet with foil and set aside.
Toss baby carrots with half of the olive oil and half of the garlic powder, then arrange in a single layer on the baking sheet. Bake for 18 minutes.
While the carrots bake, add the glaze ingredients to a small pan and bring to a boil over medium-high heat. Lower heat to a simmer and stir until brown sugar is melted. Set aside to cool in the refrigerator.
After the carrots have baked for 18 minutes, add sugar snap peas and red bell peppers and toss. Add the sliced salmon onto baking sheet and brush with half of the glaze, reserving the rest for after baking.
Bake the salmon and veggies for an additional 12-14 minutes or until salmon is cooked through.
Divide evenly into 4 servings and drizzle salmon and veggies with remaining glaze before serving.