To make the jerk marinade, first make sure you peel your Garlic (3 clove) and then chop off stems for Fresh Parsley (1/2 bunch).
Place parsley, garlic, Ground Coriander (1 teaspoon), Ground Black Pepper (1 teaspoon), Crushed Red Pepper Flakes (1 teaspoon), Ground Allspice (1 teaspoon), Fresh Ginger (2 teaspoon), Olive Oil (1/2 cup), Sea Salt (1/2 teaspoon), Coconut Sugar (1 teaspoon), and Tamari Soy Sauce (2 tablespoon) in a food processor.
Blend until smooth. You will have some parsley leaves still not blended.
Place clean Salmon Fillet (3) in a ziplock bag or bowl and pour marinade on top. Let it sit in fridge for 10 minutes or so.
While the salmon is marinating, preheat oven to 400 degrees F (200 degrees C).
Slice the Corn (1 ear), Red Bell Pepper (2), Sweet Potato (2). Toss with the Olive Oil (1 tablespoon) and lay everything except the peppers and salmon flat on a sheet pan.
Season with a bit of Sea Salt (to taste). Bake those veggies for 20 minutes.
Remove from oven and then add the peppers and marinated salmon between the corn, potatoes, onion, etc. Then place the Shallot (2) around it.
Sprinkle with Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and Garlic Powder (1/4 teaspoon) over the whole sheet pan and salmon/veggie combo. Feel free to drizzle any leftover jerk marinade on top too.
Place back in oven for 10-12 minutes or until salmon is cooked through. Remove from oven and squeeze Lemon Juice (to taste) on top over sheet pan but mostly on salmon. Garnish with Fresh Thyme (to taste) and enjoy!