Roasted Salmon with Fennel, Zucchini, Potatoes and White Beans, Lemon-Parsley Dressing

one sheet pan, five ingredients doing real work, and a dressing that wakes the whole thing up

⏱ 40 min · easy · 🍽 serves 4

Ingredients

• 2 salmon fillets (about 6oz each)
• 2 medium potatoes, cut into 3/4-inch cubes
• 1 fennel bulb, cut into wedges (fronds reserved)
• 1 medium zucchini, cut into half-moons
• 1 can (15oz) white beans, drained and rinsed
• 4 garlic cloves, unpeeled
• 1 lemon, zested and juiced
• 1/2 cup flat-leaf parsley, roughly chopped
• 5 tbsp olive oil, divided
• Salt and black pepper

Steps

1. Preheat the oven to 425F (fan). Toss the potatoes with 2 tbsp olive oil, salt and pepper on the sheet pan and roast for 15 minutes.
2. Add the fennel wedges and whole garlic cloves to the pan, toss again, and roast for another 10 minutes until the potatoes are starting to color at the edges.
3. Add the zucchini and white beans, toss to coat in the pan juices, then push everything to make two clear spaces. Nestle the salmon fillets, skin-side down, into those spaces and rub with a little olive oil, salt and pepper.
4. Return to the oven for 12-14 minutes, until the salmon flakes easily and reads about 125-130F in the thickest part (it will keep cooking a minute off the heat).
5. While that finishes, squeeze the roasted garlic cloves out of their skins into a bowl. Whisk in the lemon zest, lemon juice, chopped parsley, remaining 3 tbsp olive oil, salt and pepper - it should taste sharp, not shy.
6. Chop a few reserved fennel fronds and stir through the dressing. Spoon everything from the sheet pan onto plates and finish with the dressing over the top.