# Components:
→ Fish & Marinade
01 - 4 salmon fillets (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 pounds baby potatoes, halved
12 - 1 red onion, cut into wedges
13 - 1 red bell pepper, sliced
14 - 7 ounces 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)
# Directions:
01 - Set the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil it.
02 - In a large bowl, toss halved baby potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Spread evenly on the sheet pan and roast for 15 minutes.
03 - While potatoes roast, combine 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, thyme, ½ teaspoon salt, and ¼ teaspoon black pepper in a small bowl. Pat salmon fillets dry and coat with the marinade.
04 - Remove the sheet pan from the oven after 15 minutes. Add red onion, bell pepper, and green beans to the pan. Drizzle with remaining olive oil, season with ½ teaspoon salt and ¼ teaspoon black pepper, and toss to combine.
05 - Nestle the marinated salmon fillets among the vegetables, placing skin-side down if applicable.
06 - Return the sheet pan to the oven and bake for 12 to 15 minutes until salmon is just cooked through and vegetables are tender.
07 - For a crispier finish, broil the salmon and potatoes for 2 additional minutes.
08 - Serve immediately with lemon wedges and extra chopped fresh herbs, if desired.
