Place the salmon fillets and carrots on a large sheet pan.
Drizzle the olive oil and honey over the salmon and carrots and sprinkle with the garlic powder, salt and parsely.
Toss the carrots to coat thoroughly.
Bake on the top rack at 425F for 25 minutes.
Place all the ingredients in a freezer safe gallon bag except the salmon. Mix thoroughly. Add the salmon gently coating with the mixture in the bag. Seal tightly and lay flat in a freezer. Prior to baking allow to thaw overnight in fridge. Bake as instructed above.
Macros Per Serving (1 salmon fillet and 2/3 c carrots): 8g Net Carbs, 34g Fat, 38g Protein