Name: Sheet-Pan Salmon with Lemon Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 1/2 lb baby potatoes, halved; 1 small fennel bulb, thinly sliced; 3 tbsp olive oil, divided; 1 tsp salt, divided; 1/2 tsp black pepper; 4 salmon fillets, about 6 oz each, skin on; 1 lemon, sliced; 2 tbsp chopped fresh dill

Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 4 servings

Ingredients

1 1/2 lb baby potatoeshalved
1 small fennel bulbthinly sliced
3 tbsp olive oildivided
1 tsp saltdivided
1/2 tsp black pepper
4 salmon filletsabout 6 oz each, skin on
1 lemonsliced
2 tbsp chopped fresh dill

Instructions

Heat the oven to 425°F (220°C).
Toss the potatoes and fennel with 2 tbsp olive oil, 3/4 tsp salt and the pepper on a large baking tray. Roast for 20 minutes.
Push the vegetables to the sides. Lay the salmon skin-side up in the middle, rub with the remaining oil and salt, and tuck the lemon slices around it.
Roast 12 to 15 minutes, until the salmon flakes easily. Scatter with dill and serve.

Notes

Thicker fillets may need a few extra minutes. The salmon is done at 125°F (52°C) for medium.