Sheet Pan Lemon Garlic Salmon with Roasted Potatoes

For the Potatoes:

• 1 lb yellow baby potatoes, quartered

• 1 Meyer lemon, quartered

• 1 T avocado oil

• 1/4 t salt

• 1/4 t pepper

• 1 1/2 t Italian seasoning

For the Salmon:

• 2 salmon fillets, about 3/4 lb

• 1/4 c avocado oil

• 3 cloves garlic, minced

• 1/3 c parsley

• 1/2 t salt

• 1/4 t pepper

• 1/4 t red pepper flakes

• 1 Meyer lemon, juice only

• 1 Meyer lemon, sliced

• 1/4 t paprika

Directions:

1. Preheat oven to 425F and line a rimmed baking sheet with parchment paper. Add the potatoes to the pan and drizzle with avocado oil. Sprinkle salt, pepper, and Italian seasoning on top and toss until fully combined. Add the lemon quarters, then bake for 15 minutes.

2. Meanwhile, make the salmon mixture. In a small bowl, mix together avocado oil, garlic, parsley, salt, pepper, and red pepper flakes. When the potatoes have finished cooking, make a well in the center of the pan and add the two salmon fillets. Spread the parsley mixture on top of the salmon, then drizzle the lemon juice on top of the fillets and the potatoes. Arrange the lemon slices on the corners of the salmon, sprinkle paprika on top, then bake for 15 more minutes, or until the internal temperature of the salmon reaches 145F, then serve.

Enjoy!!

Note: if you can't find Meyer lemons, use 2 regular lemons as a replacement for the lemon juice.