📋 Instructions

1. 1Heat the oven — Set a rack in the upper third of the oven and preheat to 425°F (220°C). A hot oven gives the potatoes a crisp shell while keeping the fish moist.
2. 2Toss the potatoes — On a large rimmed sheetpan, toss the halved potatoes with 1 1/2 tablespoons olive oil, half the salt, and a few grinds of pepper until every cut side glistens.
3. 3Roast the potatoes — Roast the potatoes alone for 18 minutes, until the cut edges are lightly golden and a knife slides in with a little resistance. You should hear a gentle sizzle when you open the oven.
4. 4Add the vegetables — Scatter the zucchini and bell pepper around the potatoes, drizzle with the remaining olive oil, season lightly, and toss gently with a spatula to coat.
5. 5Season the salmon — Pat the salmon fillets dry and nestle them skin-side down among the vegetables. Season with the remaining salt and pepper and scatter the lemon zest over the fish.
6. 6Roast the salmon — Return the pan to the oven and roast for 12 to 14 minutes, until the salmon is opaque and flakes at the thickest part and reaches 125°F to 130°F (52°C to 54°C) at the center. The vegetables should be tender with browned edges.
7. 7Make the olive-mango glaze — While the pan roasts, stir the diced mango, chopped olives, and lemon juice together in a small bowl. Taste and add a pinch of salt if needed; it should be bright, salty, and sweet all at once.
8. 8Finish and serve — Spoon the olive-mango mixture over the salmon and vegetables, scatter with parsley, and serve straight from the pan while everything is still warm and fragrant.