1lbsmall yellow potatoes, washed and cut into wedges
1lbsalmon, skin on
kosher salt and pepper
2tbspchopped dill, divided
fresh lemon juice from half a lemon
2carrots, peeled and cut into wedges
1zucchini, cut into wedges
Instructions
Submerge potatoes in a large bowl of water for 10-15 minutes, then pat dry.
Preheat oven to 425° F.
Drizzle 1 tbsp olive oil over potatoes, toss, then spread evenly onto a large rimmed baking sheet and bake at 425°F for 15 minutes.
Meanwhile, season the salmon evenly with 1 tbsp dill, kosher salt and pepper on both sides. Squeeze lemon juice evenly over each piece of salmon.
Remove potatoes from the oven. Place salmon, carrots, and zucchini on the pan. Season with salt and pepper, and remaining 1 tbsp dill. Drizzle remaining 2 tbsp over veggies and salmon; gently toss veggies to coat.
Lower oven heat to 400°F and bake for 12-15 minutes, until salmon is just cooked through and veggies are softened. Serve immediately.
Notes
Substitutions: you can also use other vegetables, such as butternut squash, yellow squash, broccoli, or parsnips.