• Oven & Potato Prep : Set a rack in the center of your oven and preheat to 400°F (200°C). In a large bowl, toss the baby potatoes with 1 tablespoon of olive oil, the smoked paprika, and the kosher salt until evenly coated.

First Roast :

• Build the Base : Spread the seasoned potatoes in a single layer on your baking pan. Roast for 20 minutes, giving the pan a shake halfway through to encourage even cooking.
• Combine the Vegetables : While the potatoes roast, add the sliced bell peppers, grape tomatoes, shallot, and garlic to the same large mixing bowl. Pour in the white wine (or broth) and another tablespoon of olive oil. Toss everything together until well combined.

Second Roast:

• Add Color & Flavor : Remove the pan from the oven. Carefully scatter the vegetable mixture around the potatoes. Return the pan to the oven and roast for an additional 10 minutes.
• Prepare the Salmon & Dressing : Pat the salmon fillets dry with a paper towel and season all over with the salt-free lemon pepper blend and black pepper. In a small bowl, combine the fresh dill, fresh oregano, the zest of one lemon, and the remaining tablespoon of olive oil.
• Final Roast: The Main Event : Clear six spaces on the baking pan among the vegetables and place a salmon fillet in each spot. Spoon the dill and oregano mixture evenly over each fillet. Bake for 8–10 minutes, or until the salmon is cooked through and reaches an internal temperature of 145°F (63°C) at its thickest point.
• Finish & Serve : Remove the pan from the oven. Squeeze the juice from both lemons over the entire pan of salmon and vegetables. Serve immediately, garnishing with any remaining fresh herbs if desired.