Sheet Pan Roasted Salmon with Crispy Potatoes and Veggies

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with oil.

2️⃣ Roast the Potatoes:
In a large bowl, toss the halved baby potatoes with 1 tbsp olive oil, garlic powder, smoked paprika, thyme, salt, and pepper.
Spread the potatoes on the sheet pan in a single layer and roast for 15 minutes.

3️⃣ Add the Veggies:
In the same bowl, toss the broccoli, bell pepper, and zucchini with the remaining 1 tbsp olive oil, salt, and pepper.
Add the veggies to the sheet pan with the partially roasted potatoes and roast for another 10 minutes.

4️⃣ Add the Salmon:
Season the salmon fillets with salt, pepper, and a pinch of smoked paprika.
Nestle the salmon fillets among the potatoes and veggies. Roast for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

5️⃣ Make the Lemon Herb Butter:
While the salmon roasts, whisk together melted butter, parsley, dill, minced garlic, and lemon juice.

6️⃣ Serve:
Drizzle the lemon herb butter over the salmon and veggies before serving.
Garnish with additional fresh herbs and lemon wedges, if desired.

Serving and Storage Tips