Preheat oven to 425°F and line a large baking sheet with parchment paper or foil.
Add the potatoes to a medium mixing bowl and toss with 1 Tablespoon olive oil, 1 teaspoon Italian seasoning, ½ teaspoon salt and ¼ teaspoon black pepper. Add to the prepared baking sheet and spread into an even layer and roast for 20 minutes, until they’re just starting to turn golden and tender.
1 lb baby yellow potatoes, 1 Tablespoons olive oil, 1 teaspoons Italian seasoning, 0.5 teaspoons sea salt, 0.25 teaspoon black pepper
While the potatoes are roasting, add the zucchini, bell pepper, red onion and tomatoes to the same bowl you used for the potatoes.
1 zucchini or yellow squash, 1 bell pepper, ½ red onion, 1 heaping cup cherry tomatoes
Drizzle with the remaining 1 Tablespoon olive oil and lemon juice, then add the garlic, remaining 1 teaspoon Italian seasoning, paprika, ½ teaspoon salt and ¼ teaspoon black pepper. Toss until everything is well coated.
1 Tablespoons olive oil, 1 teaspoons Italian seasoning, 0.5 teaspoons sea salt, Juice from ½ lemon, 3 cloves garlic, ½ teaspoon paprika, 0.25 teaspoon black pepper
Remove the pan from the oven and carefully push the potatoes to one side. Spread the seasoned veggies onto the other side of the pan in an even layer.
Pat the salmon dry with paper towels and place the fillets on the pan. Sprinkle evenly with the remaining ½ teaspoon salt and a pinch of black pepper.
0.5 teaspoons sea salt, Pinch of black pepper, 1 lb salmon
Return the pan to the oven and bake for 12-15 minutes, or until the salmon flakes easily with a fork and the veggies are tender.
While salmon is cooking, make dill yogurt sauce by adding all the ingredients, except for the water to a small bowl and whisking until smooth and combined. Add water 1 Tablespoon at a time until you reach your desired consistency.
½ cup plain full-fat Greek yogurt, 2 Tablespoons fresh dill, 1 Tablespoon lemon juice, 1 small garlic clove, ¼ teaspoon sea salt, 2 Tablespoons water
Remove from the oven and top with olives, feta (if using) and fresh parsley. Add an extra squeeze of lemon, if desired.
Fresh parsley, Feta cheese, ½ cup kalamata olives
Serve warm with dill yogurt sauce drizzled on top. Enjoy!
