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