# What You'll Need:
→ 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)
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 lb 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)
# Step-by-Step Guide:
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 the halved baby potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Spread evenly on the prepared sheet pan and roast for 15 minutes.
03 - While the potatoes roast, combine olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper in a small bowl. Pat salmon fillets dry and coat evenly with the marinade.
04 - Remove the pan from the oven after 15 minutes. Add the red onion, bell pepper, and green beans to the pan. Drizzle with remaining olive oil, sprinkle with salt and pepper, and toss to combine. Nestle marinated salmon fillets among the vegetables, skin-side down if applicable.
05 - Return the sheet pan to the oven and bake for 12 to 15 minutes, until salmon is just cooked through and vegetables are tender.
06 - For a crispier finish, broil for 2 minutes, monitoring carefully to prevent burning.
07 - Serve immediately with lemon wedges and extra chopped fresh herbs if desired.
