# Ingredient List:
→ Fish & Marinade
01 - 4 salmon fillets, approximately 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 thyme
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper
→ Vegetables
11 - 1.1 lbs baby potatoes, halved
12 - 1 red onion, cut into wedges
13 - 1 red bell pepper, sliced
14 - 7 oz 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)
# Steps:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - Toss the halved baby potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper in a large bowl. Spread evenly on the prepared sheet pan and roast for 15 minutes.
03 - Mix olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, thyme, salt, and black pepper in a small bowl. Pat salmon fillets dry and coat them evenly with the marinade.
04 - Remove sheet pan from oven after initial roasting. Add red onion wedges, red bell pepper slices, and trimmed green beans to the pan. Drizzle with remaining olive oil, season with salt and pepper, and toss gently to combine.
05 - Nestle the marinated salmon fillets among the vegetables, placing skin-side down if skin is intact.
06 - Return the sheet pan to the oven and bake for 12 to 15 minutes, until salmon is cooked through and vegetables are tender.
07 - For a crisper finish, broil the salmon and potatoes for 2 minutes.
08 - Serve immediately with lemon wedges and additional fresh herbs if desired.
