# What You'll Need:
→ 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
# How To Make It:
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 until well combined.
03 - Add halved potatoes to the marinade bowl and toss to coat thoroughly. 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 any remaining marinade and toss to coat evenly.
05 - Remove sheet pan from oven after 12 minutes. Push potatoes to one side and arrange green beans and salmon fillets on the pan. Brush salmon with any leftover marinade and top with lemon slices if desired.
06 - Return pan to oven and roast for 13-15 minutes until salmon reaches an internal temperature of 145°F, potatoes are tender, and green beans are crisp-tender.
07 - Remove from oven and garnish with chopped parsley before serving.
