Tender salmon fillets with crispy roasted potatoes, fresh herbs, and zesty lemon for a delicious main course.
# 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
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 lbs 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 oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
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 olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, thyme, salt, and pepper in a small bowl. Pat salmon fillets dry and coat thoroughly with the marinade.
04 - Remove sheet pan from oven after 15 minutes. Add red onion wedges, sliced bell pepper, and trimmed green beans. Drizzle with remaining olive oil, salt, and pepper; toss gently to combine.
05 - Nestle the marinated salmon fillets among the 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 an additional 2 minutes to achieve a crisper finish on salmon and potatoes, if desired.
08 - Serve immediately with lemon wedges and additional herbs if preferred.
