Herb-Crusted Salmon with Roasted Vegetables

1.Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.

2.Prepare the vegetables: In a large bowl, combine the halved baby potatoes, chopped carrots, red bell pepper, zucchini, and red onion wedges. Drizzle with 2 tablespoons of olive oil, then sprinkle with dried oregano, garlic powder, salt, and black pepper. Toss until the vegetables are evenly coated.

3.Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until they begin to soften and lightly brown.

4.While the vegetables are roasting, prepare the herb crust for the salmon. In a small bowl, combine the finely chopped fresh parsley, dill, chives, minced garlic, and lemon zest. Season with a pinch of salt and pepper.

5.Pat the salmon fillets dry with paper towels. Lightly brush each salmon fillet with 1 tablespoon of olive oil. Evenly press the herb mixture onto the top of each salmon fillet.

6.After the vegetables have roasted for 20-25 minutes, remove the baking sheet from the oven. Gently push the vegetables to one side of the baking sheet to make space, or use a second baking sheet if necessary. Place the herb-crusted salmon fillets on the empty space of the baking sheet.

7.Return the baking sheet to the oven and continue to roast for another 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and caramelized. Cooking time will vary based on the thickness of the salmon fillets.

8.Carefully remove from the oven. Serve the herb-crusted salmon immediately with the roasted vegetables, garnished with fresh lemon wedges.