# Components:
→ Fish and Marinade
01 - 4 salmon fillets (5.3 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 dill
08 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried
09 - ½ teaspoon salt
10 - ¼ 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 - ½ teaspoon salt
17 - ¼ teaspoon black pepper
→ Garnish
18 - Lemon wedges
19 - Extra chopped fresh herbs (optional)
# Directions:
01 - Preheat the oven to 425°F. 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, ¼ teaspoon salt, and ⅛ teaspoon pepper. Spread evenly on the sheet pan and roast for 15 minutes.
03 - Combine olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper in a small bowl. Pat salmon fillets dry and coat thoroughly with the marinade.
04 - Remove the pan from the oven after potatoes roast. Add red onion, bell pepper, and green beans. Drizzle with remaining olive oil, sprinkle with salt and pepper, then toss gently to combine.
05 - Nestle the marinated salmon fillets among the vegetables, skin-side down if applicable.
06 - Return the sheet pan to the oven and bake for 12 to 15 minutes, until salmon is cooked through and the vegetables are tender.
07 - For a crisper finish, broil everything for 2 minutes after baking.
08 - Serve immediately with lemon wedges and extra fresh herbs if desired.
