# What You Need:
→ Fish & Protein
01 - 4 salmon fillets (5–6 oz each), skin-on or skinless
→ Vegetables
02 - 1 lb baby potatoes, halved
03 - 1 medium zucchini, sliced
04 - 1 red bell pepper, cut into strips
05 - 1 small red onion, sliced
→ Lemon Butter Sauce
06 - 4 tbsp unsalted butter, melted
07 - 2 tbsp olive oil
08 - 2 cloves garlic, minced
09 - 1 lemon, zested and juiced
10 - 1 tsp dried Italian herbs (basil, oregano, thyme)
11 - Salt and freshly ground black pepper, to taste
→ Finishing
12 - Lemon wedges, for serving
13 - 2 tbsp fresh parsley, chopped
# How To Make:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine potatoes, zucchini, bell pepper, and onion with 1 tablespoon olive oil, salt, and pepper. Spread vegetables in a single layer on the sheet pan.
03 - Roast vegetables for 10 minutes to begin softening.
04 - In a small bowl, whisk melted butter, remaining olive oil, minced garlic, lemon zest, lemon juice, Italian herbs, salt, and pepper until combined.
05 - Pat salmon dry and nestle fillets among vegetables on the sheet pan. Brush fillets generously with lemon butter sauce, reserving some for drizzling after cooking.
06 - Return sheet pan to oven and roast for 10 to 12 minutes, until salmon is cooked through and vegetables are tender.
07 - Drizzle remaining lemon butter sauce over salmon and vegetables. Garnish with chopped parsley and serve with lemon wedges.
