1. Preheat oven to 425°F and line a large baking sheet with aluminum foil.
2. Make sure the broccoli and cauliflower florets are bite-size pieces, then add to a large mixing bowl with the butternut squash. Add the olive oil and toss to coat vegetables. Pour the vegetables onto the baking sheet and season with the garlic & herb seasoning.
3. Place baking sheet on the middle rack in the oven and roast for 5 minutes.
4. While the vegetables are roasting, tear off four sheets of aluminum foil large enough to wrap up each salmon filet. Place each filet on a piece of foil, skin side down, and pour 1 teaspoon of the dressing over each piece of salmon. Fold up the edges of the foil over the salmon to create a packet.
5. Remove baking sheet from oven and use a spatula to move the vegetables to one side of the baking sheet, making room for the salmon foil packets. Place baking sheet back in oven and roast for 10-12 minutes.
6. To make sure the salmon is cooked through, carefully open one of the foil packets and use a fork to see if the fish is flaky. If it does not easily flake with the fork, place back in the oven for 1-2 minutes.
7. Once the salmon is cooked through, use a spatula to carefully remove the salmon from the foil packet. It should easily release from the skin. Discard the foil.
8. Serve each salmon filet with the roasted vegetables, seasoning with salt as desired.