Sheet Pan Lemon Herb Salmon with Brussels Sprouts and Potatoes

I love a good sheet pan meal because it minimizes cleanup, and this salmon recipe is a prime example of that. It's incredibly flavorful with the bright lemon and fresh herbs, and the combination of tender roasted vegetables and flaky salmon is just perfect for a weeknight dinner. Even if you're new to cooking, this recipe is straightforward and will give you delicious results without any stress.

Ingredients

• 1.5 lbs baby potatoes, quartered
• 1 lb Brussels sprouts, trimmed and halved
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper to taste
• 4 (6 oz) salmon fillets
• 1 lemon, half juiced, half sliced

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the quartered baby potatoes and halved Brussels sprouts with 2 tablespoons of olive oil, oregano, thyme, garlic powder, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on a large baking sheet.
4. Roast for 15 minutes.
5. While the vegetables are roasting, pat the salmon fillets dry with paper towels. Drizzle the remaining 2 tablespoons of olive oil over the salmon, then season with salt and pepper. Squeeze the lemon juice over the fillets.
6. After 15 minutes, remove the baking sheet from the oven. Push the vegetables to the sides to make space for the salmon.
7. Place the seasoned salmon fillets in the center of the baking sheet. Top each fillet with a lemon slice.
8. Return the baking sheet to the oven and roast for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized.
9. Serve immediately.