Description

Indulge in the flavors of the Mediterranean with this colorful, one-pan meal. A savory blend of flaky salmon, tender roasted potatoes, and sweet bell peppers is brought together with a zesty lemon-herb finish. This dish focuses on fresh ingredients and aromatic spices to deliver a satisfying dinner with minimal cleanup.

Ingredients

Scale

Produce

1 ¾ lbs 800 g baby potatoes, halved or quartered
3 medium bell peppers (mix of red, yellow, and orange, sliced into strips)
3 cups grape tomatoes
1 large shallot (thinly sliced)
4 cloves garlic (minced)
2 lemons (one zested and juiced, one cut into wedges for serving)
1 cup chopped fresh dill
2 tablespoons chopped fresh oregano

Pantry & Seasonings

2 tablespoons extra-virgin olive oil (divided)
¼ cup low-sodium vegetable broth or dry white wine
1 teaspoon smoked paprika
1 teaspoon salt-free lemon pepper seasoning
Freshly ground black pepper (to taste)
⅓ cup Kalamata olives (pitted, sliced, and thoroughly rinsed)

Protein

6 boneless salmon fillets (approx. 5 oz / 140 g each, skin-on or off)

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Instructions

Preheat and Prep: Set an oven rack in the center position and preheat your oven to 400°F (200°C).
Season the Potatoes: In a large mixing bowl, toss the halved baby potatoes with 1 tablespoon of olive oil and the smoked paprika until they are evenly coated.
First Roast (The Base): Spread the potatoes in a single layer on an extra-large heavy-duty baking pan. Roast for 20 minutes, shaking the pan halfway through to encourage even browning.
Prepare the Vegetable Mix: While the potatoes roast, add the sliced bell peppers, grape tomatoes, shallot, minced garlic, and rinsed olives to the same mixing bowl used for the potatoes. Pour in the low-sodium broth (or wine) and the remaining 1 tablespoon of olive oil. Toss well to combine.
Second Roast (Add Vegetables): Remove the pan from the oven. Carefully scatter the vegetable mixture around the potatoes, creating an even layer. Return the pan to the oven and roast for another 10 minutes.
Prepare the Salmon: Pat the salmon fillets dry with a paper towel. Season the fillets generously with the salt-free lemon pepper blend and fresh black pepper. In a small bowl, mix the chopped dill, oregano, and lemon zest.
Final Roast (The Salmon): Remove the pan from the oven. Clear six spaces among the vegetables and place a salmon fillet in each spot. Press the fresh herb and zest mixture onto the top of each fillet. Bake for 8–10 minutes, or until the salmon is opaque and flakes easily with a fork (internal temperature should reach 145°F / 63°C).
Finish and Serve: Remove from the oven. Immediately squeeze the fresh lemon juice over the entire tray to brighten the flavors. Serve hot with extra lemon wedges if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Make Ahead: You can chop the vegetables and mix the seasoning blend up to 8 hours in advance. Store them separately in the refrigerator.
Herb Variations: If fresh dill isn’t available, fresh parsley or basil are excellent aromatic alternatives. Add basil only after cooking to preserve its flavor.
Sodium Tip: Rinsing the olives is a crucial step to keep sodium levels low while retaining the distinct Mediterranean flavor.

These values are approximate and may vary based on ingredients and preparation.

Nutrition

Calories: 495