# What You'll Need:
→ Seafood
01 - 4 salmon fillets, 6 oz each, skin-on or skinless
→ Vegetables
02 - 1 pound baby potatoes, halved or quartered
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 medium zucchini, sliced into half-moons
06 - 1 small red onion, cut into wedges
07 - 1 cup cherry tomatoes, halved
→ Marinade & Seasonings
08 - 3 tablespoons olive oil
09 - 2 tablespoons freshly squeezed lemon juice
10 - 2 teaspoons lemon zest
11 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
12 - 2 teaspoons fresh chopped parsley
13 - 1 teaspoon dried oregano
14 - 3 garlic cloves, minced
15 - 1 teaspoon salt
16 - 1/2 teaspoon black pepper
→ Garnish
17 - Lemon slices for serving
18 - Extra chopped fresh herbs
# Directions:
01 - Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil to facilitate cleanup.
02 - In a large bowl, toss baby potatoes with 1 tablespoon olive oil, half the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread evenly on the prepared sheet pan and roast for 10 minutes.
03 - Combine remaining olive oil, lemon juice, lemon zest, thyme, parsley, oregano, remaining garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in the same bowl and mix well.
04 - Add salmon fillets to the marinade and gently turn to coat evenly. Set aside.
05 - After the potatoes have roasted for 10 minutes, add bell peppers, zucchini, red onion, and cherry tomatoes to the pan. Drizzle a small amount of the marinade over the vegetables and toss to combine with the potatoes.
06 - Push the vegetables aside to create space and place marinated salmon fillets on the sheet pan, skin side down if applicable. Arrange lemon slices over the salmon and vegetables and drizzle any remaining marinade over the top.
07 - Return the pan to the oven and bake for 12 to 14 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
08 - Remove from oven, garnish with extra fresh herbs, and serve immediately.
