Ingredients:

1 pound fingerling potatoes, halved lengthwise

2 tablespoons olive oil

5 garlic cloves, coarsely chopped

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

4 5- to 6-ounce fresh or frozen skinless salmon fillets

2 medium red, yellow and/or orange sweet peppers, cut into rings

2 cups cherry tomatoes

1½ cups chopped fresh parsley (1 bunch)

¼ cup pitted kalamata olives, halved

¼ cup finely snipped fresh oregano or 1 tablespoon dried oregano, crushed

1 lemon

Directions:

Step 1

Preheat oven to 425 degrees F. Place potatoes in a large bowl. Drizzle with 1 Tbsp. of the oil and sprinkle with garlic and 1/8 tsp. of the salt and black pepper; toss to coat. Transfer to a 15×10-inch baking pan; cover with foil. Roast 30 minutes.

Step 2

Meanwhile, thaw salmon, if frozen. Combine, in the same bowl, sweet peppers, tomatoes, parsley, olives, oregano and 1/8 tsp. of the salt and black pepper. Drizzle with remaining 1 Tbsp. oil; toss to coat.

Step 3

Rinse salmon; pat dry. Sprinkle with remaining 1/4 tsp. salt and black pepper. Spoon sweet pepper mixture over potatoes and top with salmon. Roast, uncovered, 10 minutes more or just until salmon flakes.

Step 4

Remove zest from lemon. Squeeze juice from lemon over salmon and vegetables. Sprinkle with zest.