Tender salmon, crispy potatoes, and seasonal vegetables infused with lemon and herbs, all baked together.
# Ingredient List:
→ Fish & Marinade
01 - 4 salmon fillets (approximately 5.3 ounces 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 dill)
08 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
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)
# How-To Steps:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly oil it.
02 - In a large bowl, toss the 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 - Combine 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 the marinade.
04 - After 15 minutes, remove the sheet pan from the oven. Add the red onion, bell pepper, and green beans. Drizzle with remaining olive oil, sprinkle with salt and pepper, then toss gently to combine.
05 - Nestle the marinated salmon fillets among the vegetables on the sheet pan, 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 for 2 minutes until salmon and potatoes are lightly browned.
08 - Serve immediately with lemon wedges and extra chopped herbs if desired.
