Salmon and potatoes roasted with lemon, garlic, and fresh herbs for a vibrant, wholesome meal.
# 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 pounds 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:
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 pepper. Spread evenly on 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, then coat evenly with marinade.
04 - After initial potato roast, remove pan and add red onion, bell pepper, and green beans. Drizzle with remaining olive oil, sprinkle salt and pepper, then toss gently to combine.
05 - Nestle marinated salmon fillets among vegetables, skin-side down if applicable. Return pan to oven and bake 12 to 15 minutes until salmon is cooked through and vegetables are tender.
06 - For a crispier texture on salmon and potatoes, broil for 2 minutes before serving.
07 - Serve immediately, garnished with lemon wedges and extra fresh herbs if desired.
