Salmon, potatoes, and veggies roasted together with fresh herbs and lemon for a nutritious, vibrant main dish.
# Components:
→ Fish & Marinade
01 - 4 salmon fillets, approximately 5 ounces each, skin-on or removed as preferred
02 - 2 tablespoons olive oil
03 - 2 tablespoons freshly squeezed 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 large 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
# Directions:
01 - Set oven to 425°F and prepare a large sheet pan lined with parchment or greased with oil.
02 - In a mixing bowl, toss halved baby potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Arrange evenly on the sheet pan and roast for 15 minutes.
03 - In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat salmon fillets dry and coat evenly with marinade.
04 - After initial roasting, remove potatoes from oven. Add red onion wedges, sliced bell pepper, and trimmed green beans. Drizzle with remaining olive oil, salt, and pepper, then toss to distribute.
05 - Nestle salmon fillets among vegetables on the sheet pan, 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 - For a crisp finish, broil the pan for 2 minutes, watching closely to avoid burning.
08 - Plate immediately with lemon wedges and extra fresh herbs if desired.
