# Components:
→ Fish & Protein
01 - 4 salmon fillets (6 oz each), skin-on or skinless
→ Vegetables
02 - 1 lb baby potatoes, halved
03 - 12 oz fresh green beans, trimmed
→ Marinade & Seasoning
04 - 3 tablespoons olive oil
05 - 2 tablespoons fresh lemon juice
06 - 2 teaspoons Dijon mustard
07 - 2 garlic cloves, minced
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried thyme
10 - ½ teaspoon salt, plus more to taste
11 - ½ teaspoon freshly ground black pepper
→ Garnish
12 - 1 lemon, sliced into rounds
13 - 2 tablespoons chopped fresh parsley
# Method steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, oregano, thyme, salt, and pepper.
03 - Add halved potatoes to the bowl and toss to coat. Spread potatoes onto the sheet pan in a single layer. Roast for 12 minutes.
04 - While potatoes are roasting, add green beans to the bowl with any remaining marinade and toss to coat.
05 - After 12 minutes, remove sheet pan from oven. Push potatoes to one side and add green beans and salmon fillets to the pan. Brush salmon with any leftover marinade. Top salmon with lemon slices if desired.
06 - Return pan to oven and roast for 13–15 minutes, or until salmon is cooked through (internal temperature reaches 145°F), potatoes are tender, and green beans are crisp-tender.
07 - Garnish with chopped parsley before serving.
