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