Salmon, potatoes, and seasonal veggies roasted with lemon and herbs for a fresh, nourishing main dish.
# Components:
→ Fish & Marinade
01 - 4 salmon fillets, approximately 5 ounces each, skin-on or off
02 - 2 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1 teaspoon grated lemon zest
05 - 2 garlic cloves, finely minced
06 - 1 tablespoon chopped fresh parsley
07 - 1 tablespoon chopped fresh dill 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 - 18 ounces 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 freshly ground black pepper
→ Garnish
18 - Lemon wedges, for serving
19 - Additional chopped fresh herbs, optional
# Directions:
01 - Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil the surface.
02 - In a large mixing bowl, combine halved baby potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper. Spread potatoes evenly over the prepared pan and roast for 15 minutes.
03 - While potatoes roast, whisk together remaining olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, chopped dill, thyme, salt, and black pepper in a small bowl. Pat salmon fillets dry and thoroughly coat with marinade.
04 - Remove sheet pan from oven after 15 minutes. Add red onion wedges, bell pepper slices, and trimmed green beans to the potatoes. Drizzle with remaining olive oil, salt, and pepper. Toss to combine and redistribute evenly.
05 - Nestle marinated salmon fillets among the vegetables on the sheet pan, placing skin-side down if applicable.
06 - Return sheet pan to oven and bake for 12–15 minutes, or until salmon is just cooked through and vegetables are fork tender.
07 - If desired, switch oven to broil and cook for 2 additional minutes to achieve a crisp finish on the salmon and potatoes.
08 - Transfer salmon and vegetables to plates. Serve immediately with lemon wedges and extra fresh herbs if preferred.
