# What you'll need:
→ Fish & Marinade
01 - 4 salmon fillets, skin-on or off, approximately 5.3 oz (150 g) each
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 pounds (500 g) baby potatoes, halved
12 - 1 red onion, cut into wedges
13 - 1 red bell pepper, sliced
14 - 7 ounces (200 g) 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 the oven to 425°F. Line a large sheet pan with parchment paper or apply a light coating of oil.
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 remaining olive oil, fresh lemon juice, lemon zest, minced garlic, chopped parsley, dill, thyme, salt, and pepper in a small bowl. Pat salmon fillets dry and coat each thoroughly with the marinade.
04 - Remove sheet pan from oven after initial potato roasting. Add red onion wedges, sliced red bell pepper, and trimmed green beans. Drizzle with remaining olive oil, season with salt and pepper, and toss to distribute evenly.
05 - Nestle marinated salmon fillets among the vegetables, placing skin-side down if skin is on.
06 - Return the sheet pan to the oven and bake for 12 to 15 minutes, until salmon is just cooked through and vegetables are tender.
07 - For a crispier finish, broil for an additional 2 minutes to enhance texture on salmon and potatoes.
08 - Serve immediately, garnished with lemon wedges and additional fresh herbs as desired.
