# What You Need:
→ 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 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 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)
# Directions:
01 - Set 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 ⅛ teaspoon black pepper. Arrange evenly on 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 dry and evenly coat with marinade.
04 - Remove pan from oven after 15 minutes. Add red onion wedges, sliced bell pepper, and trimmed green beans. Drizzle with remaining olive oil, sprinkle salt and pepper, then toss gently to combine.
05 - Nestle marinated salmon fillets among vegetables, placing skin-side down if applicable.
06 - Return pan to oven and bake for 12 to 15 minutes until salmon is cooked through and vegetables are tender.
07 - Broil for 2 minutes if a crispier texture is desired on salmon and potatoes.
08 - Serve immediately, garnished with lemon wedges and additional fresh herbs if desired.
