Instructions

• Preheat the oven to 400°F and line a large baking sheet with parchment paper or aluminum foil.
• In a large mixing bowl, toss the halved baby potatoes with 1 tbsp. olive oil, salt, and black pepper.
• Spread the potatoes out evenly onto the sheet pan in an even layer. Bake the potatoes in the pre-heated oven for 10 minutes to give them a head start.
• While the potatoes are roasting, toss the broccoli, carrot slices, and red bell pepper in the same mixing bowl with the remaining 1 Tbsp olive oil, minced garlic, and a pinch of salt and pepper.
• In a small bowl, mix Greek yogurt, soy sauce, lemon juice, and a pinch of salt. Spread this mixture over the top and sides of the salmon fillets.
• In another bowl, combine breadcrumbs, Parmesan, and lemon zest. Press the mixture onto the salmon to create a crust.
• After the potatoes have roasted for 10 minutes, remove the sheet pan from the oven. Push the potatoes to one side of the pan and arrange the vegetables on the other half. Place the salmon fillets in the center.
• Return the sheet pan to the oven and bake for 15–18 minutes, or until the salmon flakes easily with a fork, the potatoes are tender, and the vegetables are slightly caramelized.
• Plate the salmon alongside the roasted potatoes and vegetables. Garnish with extra lemon zest or parsley, if desired.