Salmon and potatoes roasted with lemon, herbs, and colorful vegetables for a fresh, wholesome sheet pan meal.
# What You'll Need:
→ Fish & Marinade
01 - 4 salmon fillets (about 5.3 oz each), skin optional
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, finely chopped
07 - 1 tablespoon fresh dill, finely chopped 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 medium red bell pepper, sliced
14 - 7 oz green beans, trimmed
15 - 2 tablespoons olive oil
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
→ Garnish
18 - Lemon wedges
19 - Extra chopped fresh herbs (optional)
# Steps to Follow:
01 - Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil.
02 - In a large bowl, toss halved baby potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon 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, chopped parsley, dill, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Pat salmon fillets dry and coat evenly with marinade.
04 - After 15 minutes, remove sheet pan from oven. Add red onion wedges, sliced bell pepper, and trimmed green beans. Drizzle with remaining olive oil, salt, and pepper. Toss gently to coat.
05 - Nestle marinated salmon fillets among vegetables on sheet pan, skin-side down if present.
06 - Return pan to oven and bake for 12 to 15 minutes, until salmon is just cooked through and vegetables are tender.
07 - Optional: Broil pan for 2 minutes for a golden finish on salmon and crispy potatoes.
08 - Serve immediately with lemon wedges and extra fresh herbs if desired.
