# What you need:
→ Fish and Marinade
01 - 4 salmon fillets (approximately 5 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 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)
# How to Make It:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a large bowl, toss the 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 - Meanwhile, combine olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, thyme, salt, and black pepper in a small bowl. Pat salmon fillets dry and coat evenly with the marinade.
04 - Remove the sheet pan from the oven after 15 minutes. Add red onion wedges, sliced bell pepper, and trimmed green beans to the pan. Drizzle with remaining olive oil, sprinkle with salt and pepper, then toss gently to combine.
05 - Nestle the marinated salmon fillets among the vegetables on the sheet pan, placing skin-side down if applicable.
06 - Return the sheet pan to the oven and bake for an additional 12 to 15 minutes, until salmon is cooked through and vegetables are tender.
07 - For a crispier finish on the salmon and potatoes, broil for 2 minutes before serving.
08 - Serve immediately, garnished with lemon wedges and extra fresh herbs if desired.
