Lemon Herb Baked Salmon with Roasted Potatoes and Garlic Green Beans

Preheat the oven to 425°F (220°C).

Wash 1.5 pounds of baby potatoes and cut any larger ones in half so they're all roughly the same size.

Place the potatoes on a large baking sheet, drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.

Arrange the potatoes in a single layer and roast for 15 minutes.

While potatoes are roasting, prepare the salmon. Pat 1.5 pounds of salmon fillets dry with paper towels and place on a plate.

Zest the lemon and set aside the zested lemon for later use.

Finely chop 2 tablespoons fresh dill and 2 tablespoons fresh parsley.

In a small bowl, mix 2 tablespoons softened butter, 1 tablespoon dijon mustard, lemon zest, chopped herbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

Trim the ends off 1 pound of green beans and wash them. Peel and mince 4 garlic cloves.

After the potatoes have roasted for 15 minutes, push them to one side of the baking sheet.

Place the salmon fillets skin-side down on the empty side of the baking sheet.

Spread the herb-butter mixture evenly over the tops of the salmon fillets.

In a medium bowl, toss the green beans with 2 tablespoons olive oil, minced garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

Add the green beans to the baking sheet, arranging them around the salmon and potatoes.

Return the baking sheet to the oven and bake for 12-15 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Cut the zested lemon into wedges.

Serve the salmon with roasted potatoes and green beans, garnishing with lemon wedges for squeezing over the dish.