Bright lemon, salmon, roasted potatoes, and fresh vegetables come together for an easy, colorful sheet pan meal.
# Ingredients:
→ Fish & Marinade
01 - 4 salmon fillets (approximately 5 ounces each), skin-on or skinless
02 - 2 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1 teaspoon grated lemon zest
05 - 2 garlic cloves, minced
06 - 1 tablespoon finely chopped fresh parsley
07 - 1 tablespoon chopped fresh dill 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 pound baby potatoes, halved
12 - 1 medium red onion, cut into wedges
13 - 1 medium red bell pepper, sliced
14 - 7 ounces 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 - Extra chopped fresh herbs (optional)
# Directions:
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, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large mixing bowl. Spread potatoes evenly on the sheet pan and roast for 15 minutes.
03 - Mix 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 marinade.
04 - Remove sheet pan from oven. Add red onion wedges, bell pepper slices, and trimmed green beans. Drizzle vegetables with the remaining olive oil, sprinkle with salt and pepper, and toss until evenly coated.
05 - Nestle marinated salmon fillets among the vegetables, skin-side down if applicable.
06 - Return sheet pan to oven and bake for 12–15 minutes, until salmon is just cooked through and vegetables are tender.
07 - Broil for 2 minutes if desired for enhanced crispness on salmon and potatoes.
08 - Plate salmon and vegetables immediately. Garnish with lemon wedges and extra fresh herbs as preferred.
