# Ingredients:
→ 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 lbs 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)
# Instructions:
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 - In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, thyme, salt, and black pepper. Pat the salmon fillets dry and coat them thoroughly with the marinade.
04 - Remove the sheet pan from the oven after 15 minutes. Add the red onion wedges, sliced bell pepper, and trimmed green beans to the pan. Drizzle with remaining olive oil, sprinkle with salt and black pepper, then toss gently to combine.
05 - Nestle the marinated salmon fillets among the vegetables, placing skin-side down if the skin is on.
06 - Return the pan to the oven and bake for 12 to 15 minutes, until the salmon is cooked through and the vegetables are tender.
07 - For a crispier finish, broil the salmon and potatoes for 2 minutes while monitoring closely to prevent burning.
08 - Serve immediately, garnished with lemon wedges and extra fresh herbs if desired.
