Ingredients
For the Salmon and Veggies:
4 salmon fillets (about 6 oz each)
1 lb (450g) baby potatoes, halved
2 cups broccoli florets
1 red bell pepper, sliced
1 zucchini, sliced
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
½ tsp dried thyme
Salt and freshly ground black pepper, to taste
For the Lemon Herb Butter:
3 tbsp unsalted butter, melted
1 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 garlic clove, minced
Juice of 1 lemon
Instructions
1️⃣ Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with oil.
2️⃣ Roast the Potatoes:
In a large bowl, toss the halved baby potatoes with 1 tbsp olive oil, garlic powder, smoked paprika, thyme, salt, and pepper.
Spread the potatoes on the sheet pan in a single layer. Roast for 15 minutes.
3️⃣ Add the Veggies:
Toss the broccoli, bell pepper, and zucchini with the remaining olive oil, salt, and pepper.
Add the veggies to the sheet pan with the partially roasted potatoes. Roast for another 10 minutes.
4️⃣ Add the Salmon:
Season the salmon fillets with salt, pepper, and a pinch of smoked paprika.
Nestle the salmon fillets among the potatoes and veggies. Roast for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5️⃣ Make the Lemon Herb Butter:
While the salmon roasts, whisk together melted butter, parsley, dill, minced garlic, and lemon juice.
6️⃣ Serve:
Drizzle the lemon herb butter over the salmon and veggies before serving. Garnish with additional herbs and lemon wedges if desired. Enjoy!
