# Components:
→ 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 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)
# Method:
01 - Preheat 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. 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 evenly with the marinade.
04 - Remove sheet pan from oven after the initial 15 minutes. Add red onion wedges, sliced red bell pepper, and trimmed green beans to the pan. Drizzle with remaining olive oil, salt, and pepper, then toss to combine.
05 - Place marinated salmon fillets among the vegetables on the pan, skin-side down if applicable.
06 - Return sheet pan to oven and bake for an additional 12 to 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 optional extra fresh herbs.
