A vibrant meal with salmon, crispy potatoes, and fresh herbs baked together for easy, flavorful dining.
# What You'll Need:
→ Fish & Marinade
01 - 4 salmon fillets, approx. 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 dill
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 lb 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)
# Step-by-Step:
01 - Heat the oven to 425°F. Line a large sheet pan with parchment paper or lightly oil it.
02 - In a large bowl, toss halved baby potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and a pinch of 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 - Remove sheet pan from oven after potatoes roast. Add red onion wedges, red bell pepper slices, and trimmed green beans. Drizzle with remaining olive oil, sprinkle salt and pepper, then toss to combine.
05 - Nestle marinated salmon fillets among the vegetables, skin-side down if applicable.
06 - Return pan to oven and bake for 12–15 minutes until salmon is cooked through and vegetables are tender.
07 - Broil for 2 minutes to achieve a crispier finish on salmon and potatoes, if desired.
08 - Serve immediately with lemon wedges and extra fresh herbs as desired.
