Salmon, potatoes, and vibrant vegetables roasted together with lemon and fresh herbs for a simple, lively meal.
# What You'll Need:
→ Fish & Marinade
01 - 4 salmon fillets (approximately 5 ounces each), skin-on or skinless as preferred
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 1 teaspoon finely grated lemon zest
05 - 2 garlic cloves, minced
06 - 1 tablespoon fresh parsley, finely chopped
07 - 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
08 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper
→ Vegetables
11 - 1 pound baby potatoes, halved
12 - 1 medium red onion, cut into wedges
13 - 1 medium red bell pepper, thinly sliced
14 - 7 ounces green beans, trimmed
15 - 2 tablespoons olive oil
16 - 1/2 teaspoon kosher salt
17 - 1/4 teaspoon freshly ground black pepper
→ Garnish
18 - Lemon wedges
19 - Additional chopped fresh herbs (optional)
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a large bowl, combine halved baby potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread evenly on sheet pan and roast for 15 minutes.
03 - In a small bowl, mix remaining olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, dill, thyme, salt, and pepper. Pat salmon fillets dry and thoroughly coat with the marinade.
04 - After potatoes have roasted for 15 minutes, remove pan from oven. Add red onion, bell pepper, and green beans. Drizzle with remaining olive oil, sprinkle with remaining salt and pepper, and gently toss.
05 - Nestle marinated salmon fillets among the vegetables on the sheet pan, skin-side down if applicable.
06 - Return pan to oven and bake for 12 to 15 minutes, until salmon is opaque and cooked through and vegetables are tender.
07 - Optional: Activate broiler and cook for an additional 2 minutes to achieve a crispier texture on salmon and potatoes.
08 - Transfer salmon and vegetables to serving plates. Garnish with lemon wedges and extra chopped herbs as desired.
