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After the potatoes have roasted for 15 minutes, remove the sheet pan from the oven. Push the potatoes to one side of the pan. Add the salmon fillets, skin-side down, and place the trimmed green beans and cherry tomatoes around the salmon and potatoes.
Coat and Arrange the Salmon and Veggies:
Drizzle the remaining garlic herb oil over the salmon fillets and veggies. Use tongs or a spoon to ensure everything is evenly coated. Place a slice of lemon on top of each salmon fillet for a burst of citrusy freshness.
Roast to Perfection:
Return the sheet pan to the oven and roast everything for an additional 12–15 minutes, or until the salmon easily flakes with a fork and the veggies are tender.
Garnish and Serve:
Once done, remove the sheet pan from the oven. Sprinkle fresh chopped parsley over the entire dish for a pop of color and extra flavor. Serve hot, and enjoy this simple, one-pan dinner!
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