Sort ingredients
pinkyfinger311
QR Code
Listen
Pdf
Preheat oven to 400F and line a large sheet pan with parchment paper or spray lightly with oil.
Add the quartered potatoes, salt, ground black pepper, and 2 tbsp of oil to a medium bowl and mix until fully coated. Transfer to the pan, spread in one even layer, and bake for 20-30 minutes, until tender to a fork.
While the potatoes roast, combine the cauliflower florets, artichoke hearts, cherry tomatoes, and kalamata olives in the same bowl and season with the salt, black pepper, smoked paprika, garlic powder, oregano, and 2 tbsp of oil. When the potatoes are fork tender, remove from the oven and add the veggies to the sheet pan, spread in one even layer, and bake for another 20-30 minutes, until the potatoes and veggies are crisp.
Combine the salt, ground black pepper, smoked paprika, garlic powder, and dried oregano in a small bowl, clear space in the center of the pan and place the salmon filets in the middle. Cover the salmon with 1 tbsp of oil and the spice mix and bake for about 15 minutes, until the salmon reaches an internal temperature of 145F.
Remove the sheet pan from the oven and top with the chopped parsley and dill. Squeeze the lemon juice over the salmon, then evenly divide among 4 plates to serve.