Prepare the Potatoes

Preheat your oven to 425°F (220°C). Place the fingerling potatoes in a large bowl. Drizzle with 1 tablespoon olive oil and sprinkle with garlic, ½ teaspoon salt, and ½ teaspoon pepper. Toss to coat evenly, then transfer to a large rimmed baking sheet and cover with foil. Roast for 30 minutes.

Prepare the Vegetables and Salmon

While the potatoes are roasting, thaw the salmon fillets if using frozen. In the same bowl, combine the sweet peppers, cherry tomatoes, parsley, olives, and oregano. Drizzle with the remaining 1 tablespoon olive oil and toss to coat evenly.

Rinse the salmon fillets and pat dry. Season with the remaining ¼ teaspoon salt and ¼ teaspoon pepper.

Assemble the Dish

After 30 minutes, remove the foil from the potatoes. Spoon the vegetable mixture over the roasted potatoes, then place the salmon fillets on top of the vegetables.

Roast the Salmon

Roast the dish, uncovered, for another 10 minutes, or until the salmon flakes easily with a fork.

Finish and Serve

Zest the lemon and squeeze the juice over the salmon and vegetables. Sprinkle the zest on top for extra flavor. Serve hot and enjoy!