Salmon, potatoes, and veggies roasted together with lemon and herbs for a bright, wholesome main dish.
# Components:
→ Fish & Marinade
01 - 4 salmon fillets (approximately 5 oz each), skin-on or skinless
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 1 teaspoon grated lemon zest
05 - 2 garlic cloves, 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 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 red bell pepper, thinly sliced
14 - 7 ounces green beans, trimmed
15 - 2 tablespoons olive oil
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon ground black pepper
→ Garnish
18 - Lemon wedges
19 - Chopped fresh herbs (optional)
# Directions:
01 - Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or brush lightly with olive oil.
02 - In a mixing bowl, combine halved baby potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Distribute evenly on the sheet pan and roast for 15 minutes.
03 - While potatoes roast, whisk together 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 sheet pan from oven. Add red onion wedges, sliced bell pepper, and trimmed green beans. Drizzle with remaining olive oil, salt, and pepper, tossing gently to combine.
05 - Arrange marinated salmon fillets among vegetables on the sheet pan, skin-side down if applicable.
06 - Return pan to oven and bake for 12 to 15 minutes until salmon is just opaque and vegetables are fork-tender.
07 - For enhanced crispness, broil for an additional 2 minutes, watching closely to avoid overcooking.
08 - Transfer to plates. Garnish with lemon wedges and extra fresh herbs as desired. Serve immediately.
