# What You'll Need:
→ Fish & Protein
01 - 4 salmon fillets (6 oz each), skin-on or skinless
→ Vegetables
02 - 1 pound baby potatoes, halved
03 - 12 ounces 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
# Steps to Follow:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, oregano, thyme, salt, and black pepper.
03 - Add halved potatoes to the marinade and toss to coat evenly. Spread potatoes in a single layer on the prepared sheet pan. Roast for 12 minutes.
04 - While potatoes roast, add green beans to the bowl with remaining marinade and toss to coat.
05 - Remove sheet pan from oven. Push roasted potatoes to one side. Add coated green beans and salmon fillets to the pan. Brush salmon with any leftover marinade and top with lemon slices if desired.
06 - Return pan to oven and roast for 13 to 15 minutes, until salmon reaches internal temperature of 145°F, potatoes are tender, and green beans are crisp-tender.
07 - Remove from oven and garnish with chopped fresh parsley before serving.
