A healthy mix of salmon, crispy potatoes, fresh veggies, and bright lemon-herb flavors.
# Components:
→ Fish & Marinade
01 - 4 salmon fillets (5 oz each), skin-on or off
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 1 teaspoon lemon zest
05 - 2 garlic cloves, minced
06 - 1 tablespoon fresh parsley, chopped
07 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
08 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
→ Vegetables
11 - 1.1 pounds baby potatoes, halved
12 - 1 red onion, cut into wedges
13 - 1 red bell pepper, sliced
14 - 7 ounces green beans, trimmed
15 - 2 tablespoons olive oil
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
→ Garnish
18 - Lemon wedges
19 - Extra chopped fresh herbs (optional)
# Directions:
01 - Set the oven to 425°F and line a large sheet pan with parchment paper or lightly oil it.
02 - In a large bowl, toss halved baby potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and an eighth teaspoon black pepper. Spread evenly on the sheet pan and roast for 15 minutes.
03 - Whisk together 1 tablespoon olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper in a small bowl. Pat salmon dry and coat evenly with the marinade.
04 - Remove sheet pan from oven after initial roast. Add red onion, bell pepper, and green beans to potatoes. Drizzle with remaining olive oil, salt, and pepper; toss gently to combine.
05 - Nestle marinated salmon fillets among vegetables on the pan, placing skin side down if applicable.
06 - Return pan to oven and bake for 12 to 15 minutes until salmon is just cooked through and vegetables are tender.
07 - For a crispier finish, broil for 2 minutes.
08 - Serve immediately with lemon wedges and extra herbs as desired.
