Ingredients:

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the cut potatoes with 2 Tbsp of olive oil, 1 tsp salt, 1/2 tsp pepper, and garlic powder. Spread potatoes in a single layer on one half of the prepared baking sheet.
  3. Roast the potatoes for 15 minutes to give them a head start.
  4. While potatoes roast, trim the green beans. In a small bowl, whisk together the remaining 2 Tbsp olive oil, lemon juice, minced garlic, chopped dill, oregano, 1/2 tsp salt, and 1/4 tsp pepper to create the dressing.
  5. Remove the sheet pan. Push the potatoes to one side and scatter the trimmed green beans onto the empty half. Gently toss the green beans with 1 Tbsp of the prepared dressing mixture.
  6. Pat the salmon fillets dry and place them skin-side down nestled among the green beans. Brush or spoon the remaining dressing generously over the top of the salmon fillets. Top each fillet with 1-2 thin lemon slices.
  7. Return the sheet pan to the oven. Roast for an additional 12–15 minutes, or until the salmon flakes easily with a fork and the potatoes are fork-tender.
  8. Serve the Sheet Pan Salmon with Green Beans and Potatoes immediately, optionally adding an extra squeeze of fresh lemon juice.