Sheet-Pan Salmon with Herb Potatoes

Ingredients

• 360g salmon fillets (2 fillets, about 6 1/2 oz each)
• 450g baby potatoes (about 3 cups), halved
• 200g green beans (about 2 cups)
• 15ml olive oil (1 tbsp)
• 100g plain Greek yogurt (about 1/3 cup)
• 15g fresh dill and parsley (a small handful), chopped
• 1 lemon, half juiced and half cut into wedges

Steps

1. Toss the potatoes with half the oil and roast at 220°C / 425°F for 15 minutes.
2. Add the salmon and green beans, brush with the remaining oil, and roast for 12 to 15 minutes more.
3. Stir the herbs and lemon juice into the yogurt and serve alongside the tray.