Ingredients:

  • 1 lb baby potatoes, halved
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 salmon fillets (6 oz each), skin-on
  • 1 bunch (300g) broccoli florets
  • 1 red bell pepper, sliced into strips
  • 1 cup cherry tomatoes
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lemon, thinly sliced into rounds

Instructions:

  1. Preheat oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. In a medium bowl, toss halved baby potatoes with 2 tbsp olive oil, garlic powder, salt, and pepper. Spread in a single layer on the pan and roast for 12–15 minutes.
  3. While potatoes roast, whisk together 3 tbsp olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl.
  4. Remove the pan from the oven and move the roasted potatoes to the edges of the sheet pan.
  5. Place the salmon fillets in the center of the pan and arrange broccoli, bell pepper strips, and cherry tomatoes around the fish.
  6. Drizzle the lemon-garlic infusion generously over the salmon and vegetables, then place one lemon slice on top of each fillet.
  7. Return the pan to the oven and roast until the salmon is cooked through and the vegetables are tender.