Preheat oven to 375 degrees and prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Cut broccoli into bite-sized pieces. Trim ends off carrot, peel, and cut on bias (angle) into 1/8" slices. Stem and mince thyme. Zest and halve lemon. Cut one half into 4 wedges and juice other half. Rinse salmon, pat dry, and season with a pinch of salt.

Toss broccoli florets, grape tomatoes, carrot pieces, 2 tsp. olive oil, and a pinch of salt and pepper on other side of baking sheet. Roast 10-14 minutes, or until vegetables are softened and salmon is flaky (minimum internal temperature should be at least 145 degrees). Remove from oven. Use half of lemon pepper seasoning to top both pieces of salmon, then drizzle each with 1 tsp. lemon juice.

Combine lemon zest, thyme, and 1/2 tsp. freshly ground black pepper in a small bowl.

Warm a medium non-stick pan over high heat. Add 1 tsp. olive oil and salmon to pan. Sear salmon on the first side 1-2 minutes until nicely browned. Remove baking sheet with vegetables from oven and transfer salmon, seared side up, to other side of baking sheet.

Return pan used to sear salmon to medium heat. Add evaporated milk and cook 2-3 minutes until slightly thickened. Remove from heat, whisk in remaining lemon pepper seasoning and butter to incorporate, and season with salt and pepper to taste.

Pour sauce on the plate and arrange vegetables to one side. Place salmon filet next to vegetables and garnish with lemon wedges if desired.