Preheat oven to 425°F and line a baking sheet with parchment paper.

Combine zucchini, bell pepper, onion, and potatoes in a mixing bowl. Drizzle with 2 teaspoons olive oil and season with salt, pepper, garlic powder, parsley, and oregano. Toss to coat and spread evenly on the baking sheet.

Roast vegetables for 20 minutes until partially cooked but still somewhat firm.

While vegetables cook, season salmon fillets with 1 teaspoon olive oil, paprika, garlic powder, salt, and pepper.

Remove baking sheet from oven, shift vegetables to make space, and arrange salmon fillets on the pan. Top with olives.

Return to oven and bake for 15 minutes until salmon flakes easily with a fork. Serve with lemon wedges.