This one-pan dinner is about as effortless as weeknight cooking gets: golden roasted baby potatoes, tender zucchini, sweet bell pepper, and blistered cherry tomatoes all mingle under a garlic-herb oil with smoked paprika and oregano. Salmon fillets get nestled right into the vegetables for the final roast, soaking up all that lemony, garlicky pan flavor while they cook to flaky, opaque perfection. A finishing scatter of fresh parsley and a squeeze of lemon at the table bring everything into sharp, bright focus. It's a simple, produce-forward approach built on olive oil, good fish, and vegetables doing most of the talking, which makes it a natural fit for a Mediterranean way of eating. Cleanup is minimal since it all roasts on a single sheet pan, and the leftovers hold up beautifully for lunch the next day.
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Preheat the oven to 425°F (220°C). Arrange the halved baby potatoes on a large rimmed sheet pan, drizzle with 1 tbsp of the olive oil, and season with 1/4 tsp of the salt and 1/4 tsp of the pepper. Toss to coat and spread in a single layer. Roast for 15 minutes, until the potatoes are beginning to soften and turn golden at the edges.
While the potatoes roast, stir together the remaining 1 tbsp olive oil, garlic, smoked paprika, oregano, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper in a small bowl. Add the lemon juice and stir to combine.
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