A vibrant dish featuring salmon fillets, roasted potatoes, and seasonal vegetables with lemon and herbs.
# Components:
→ Fish & Marinade
01 - 4 salmon fillets (about 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)
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)
# Preparation steps:
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 olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper in a small bowl. Pat salmon dry and coat thoroughly with marinade.
04 - Remove sheet pan from oven after 15 minutes. Add red onion, red bell pepper, and green beans to the pan. Drizzle with remaining olive oil, salt, and pepper; toss 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 to crisp the salmon and potatoes, if desired.
08 - Serve immediately with lemon wedges and extra chopped herbs if preferred.
