Roast the broccoli or any vegetable that needs to be roasted (my favorite is broccoli, but any vegetable you love will work). Cook at 400 degrees for 20-30 minutes. Season with salt and pepper, 1-2 tablespoons olive oil. Roast these before you cook the salmon or after, but you will not be able to cook the salmon and the broccoli together.
Bring water in a separate dish to blanche your vegetables. Salt the water.
Add the sugar snap peas to the boiling water and blanche until bright green, but not entirely soft - about 2-3 minutes. Using a strainer, remove the sugar snap peas from the water and immediately place in a ice bath to stop the cooking unless you want them to be a bit softer.