Sheet-Pan Roasted Salmon & Vegetables

eatingwell.com

Archie W

1 pound fingerling potatoes, halved lengthwise

2 tablespoons olive oil

5 garlic cloves, coarsely chopped

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

4 5 to 6-ounce fresh or frozen skinless salmon fillets

2 medium red, yellow and/or orange sweet peppers, cut into rings

2 cups cherry tomatoes

1 ½ cups chopped fresh parsley (1 bunch)

¼ cup pitted kalamata olives, halved

¼ cup finely snipped fresh oregano or 1 Tbsp. dried oregano, crushed

1 lemon

Directions at eatingwell.com

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