Salmon fillets roasted with lemon, herbs, potatoes, and fresh vegetables on a single pan.
# What You Need:
→ Fish & Marinade
01 - 4 salmon fillets, approx. 5.3 oz each, skin-on or off as preferred
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 Directions:
01 - Set the oven to 425°F and 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 ⅛ teaspoon black pepper. Spread evenly on the sheet pan and roast for 15 minutes.
03 - Combine olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper in a small bowl. Pat salmon dry and evenly coat with the marinade.
04 - Remove the sheet pan from oven after 15 minutes. Add red onion wedges, red bell pepper slices, and trimmed green beans. Drizzle with remaining olive oil, sprinkle salt and pepper, then toss gently to combine.
05 - Nestle the marinated salmon fillets among the vegetables, placing skin-side down if applicable.
06 - Return the sheet pan to the oven and bake for 12 to 15 minutes, until salmon is cooked through and vegetables are tender.
07 - For a crispier texture, broil for an additional 2 minutes.
08 - Serve immediately with lemon wedges and extra fresh herbs if desired.
