Preheat your oven to 400°F and line a large sheet pan with parchment paper or foil for easy cleanup. While the oven heats, prepare all your vegetables by halving potatoes, cutting broccoli into florets, and slicing peppers and onions into bite-sized pieces.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried dill, paprika, salt, and pepper until combined. This aromatic mixture becomes the foundation for all your sheet pan flavors.

Spread the halved potatoes and sliced onions across the sheet pan, then drizzle with half the olive oil mixture and toss to coat evenly. Roast for 8 minutes until the potatoes begin softening around the edges.

Remove the pan from the oven and add broccoli florets and red bell pepper slices around the potatoes. Create small spaces for the loaded sheet pan salmon fillets, then place salmon skin-side down and brush with remaining oil mixture, seasoning generously.

Return to the oven for exactly 12-15 minutes until salmon flakes easily with a fork and reaches an internal temperature of 145°F at the thickest part. The vegetables should be tender with slightly caramelized edges.

Remove from oven and immediately garnish with fresh lemon slices and chopped parsley for brightness and visual appeal. Let rest for 2 minutes before serving directly from the pan for maximum impact.