Salmon, potatoes, and vegetables blend with fresh herbs and lemon for an easy, flavor-packed meal.
# Components:
→ Fish & Marinade
01 - 4 salmon fillets (approximately 5 oz each), skin-on or skinless as preferred
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, finely chopped
07 - 1 tablespoon fresh dill, 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, sliced
14 - 7 ounces green beans, trimmed
15 - 2 tablespoons olive oil
16 - 1/2 teaspoon kosher salt
17 - 1/4 teaspoon black pepper
→ Garnish
18 - Lemon wedges
19 - Additional chopped fresh herbs (optional)
# Method:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease.
02 - In a mixing bowl, combine halved baby potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread potatoes evenly on sheet pan and roast for 15 minutes.
03 - While potatoes are roasting, blend remaining olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, thyme, salt, and pepper in a small bowl. Pat salmon fillets dry and coat thoroughly with marinade.
04 - After initial roasting, remove pan from oven. Add red onion, bell pepper, and green beans to potatoes. Drizzle with remaining olive oil, salt, and pepper. Toss to combine evenly.
05 - Nestle marinated salmon fillets among vegetables on sheet pan, with skin-side down if applicable.
06 - Return sheet pan to oven and bake for 12 to 15 minutes, until salmon is opaque and vegetables are tender.
07 - Broil salmon and potatoes for 2 minutes for enhanced crispiness.
08 - Plate salmon and vegetables. Garnish with lemon wedges and additional herbs if desired.
