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.