# What You'll Need:
→ Fish & Marinade
01 - 4 salmon fillets (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)
# How to Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly oil it.
02 - 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 remaining olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper in a small bowl. Pat salmon dry and coat evenly with marinade.
04 - Remove pan from oven after potatoes have roasted. Add red onion, red bell pepper, and green beans to pan. Drizzle with olive oil, sprinkle with salt and pepper, and toss to combine. Nestle marinated salmon fillets among vegetables, skin-side down if applicable.
05 - Return pan to oven and bake for 12 to 15 minutes until salmon is cooked through and vegetables are tender.
06 - For a crispier texture, broil for an additional 2 minutes, watching carefully to avoid burning.
07 - Serve immediately with lemon wedges and extra chopped herbs if desired.
