# 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)
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper
→ Vegetables
11 - 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 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - Toss halved baby potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper in a large bowl. 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 evenly coat them with the marinade.
04 - Remove the sheet pan from the oven. Add red onion wedges, bell pepper slices, and trimmed green beans. Drizzle with remaining olive oil, sprinkle with salt and pepper, then toss gently to combine.
05 - Nestle 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 watching carefully.
08 - Serve immediately with lemon wedges and optional extra fresh herbs.
