Ingredients

• 1 pound fingerling potatoes, halved lengthwise

• 2 tablespoons olive oil

• 5 garlic cloves, coarsely chopped

• ½ teaspoon sea salt

• ½ teaspoon freshly ground black pepper

• 4 5 to 6-ounce fresh or frozen skinless salmon fillets

• 2 medium red, yellow and/or orange sweet peppers, cut into rings

• 2 cups cherry tomatoes

• 1 ½ cups chopped fresh parsley (1 bunch)

• ¼ cup pitted kalamata olives, halved

• ¼ cup finely snipped fresh oregano or 1 Tbsp. dried oregano, crushed

• 1 lemon