# Ingredients:
→ Fish & Marinade
01 - 4 salmon fillets (approximately 5 oz each), skin-on or off as desired
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 1 teaspoon grated lemon zest
05 - 2 garlic cloves, finely minced
06 - 1 tablespoon fresh parsley, finely chopped
07 - 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
08 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper
→ Vegetables
11 - 1 lb baby potatoes, halved
12 - 1 medium red onion, cut into wedges
13 - 1 large red bell pepper, thinly sliced
14 - 7 oz green beans, trimmed
15 - 2 tablespoons olive oil
16 - 1/2 teaspoon kosher salt
17 - 1/4 teaspoon freshly ground black pepper
→ Garnish
18 - Lemon wedges
19 - Additional chopped fresh herbs, optional
# Directions:
01 - Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil surface.
02 - In a mixing bowl, toss halved baby potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Arrange evenly on the prepared sheet pan and roast for 15 minutes.
03 - Combine remaining 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 with marinade.
04 - Remove sheet pan from oven. Scatter red onion wedges, sliced bell pepper, and trimmed green beans alongside potatoes. Drizzle vegetables with remaining olive oil, remaining salt, and black pepper; toss to coat.
05 - Nestle marinated salmon fillets among vegetables, skin-side down if using skin-on fillets.
06 - Return sheet pan to oven and bake for 12 to 15 minutes, until salmon is opaque and flakes when tested, and vegetables are tender.
07 - For enhanced crispness, broil pan for an additional 2 minutes, monitoring closely to prevent burning.
08 - Transfer salmon and vegetables to serving plates. Garnish with lemon wedges and extra fresh herbs as desired. Serve immediately.
