Preheat and prep the pan. Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or spray with nonstick spray. A hot oven gives you crisp veggies and juicy salmon.

Par-cook the potatoes. Toss the halved baby potatoes with 1 tablespoon olive oil, a pinch of salt, pepper, and 1 teaspoon ranch seasoning. Spread them on the pan and roast for 10 minutes. Potatoes need a head start so they’re tender by the time the salmon is done.

Season the remaining veggies. In a bowl, toss broccoli, peppers, onion, and zucchini/asparagus with 1 tablespoon olive oil, 1–2 teaspoons ranch seasoning, and minced garlic if using. Add a squeeze of lemon for brightness.

Add veggies to the pan. After the potatoes roast for 10 minutes, push them to one side. Scatter the seasoned veggies on the other side in an even layer. Roast for another 8 minutes.

Prepare the salmon. Pat salmon dry with paper towels. Brush with 1 tablespoon olive oil. Sprinkle 1–1.5 tablespoons ranch seasoning evenly over the top. Add a light pinch of black pepper. If your ranch blend is low-sodium, add a little salt.

Nestle salmon on the pan. Pull the pan from the oven. Create space in the center and place the salmon skin-side down. Return the pan to the oven.

Roast to just done. Bake 8–12 minutes, depending on thickness. Salmon should flake easily with a fork and be opaque with a slightly rosy center. Aim for an internal temperature of 125–130°F for medium. Thinner fillets cook faster, so check early.

Finish with lemon and herbs. Squeeze fresh lemon over the salmon and vegetables. Sprinkle chopped parsley or chives on top. Taste and adjust with a pinch of salt, pepper, or a few red pepper flakes.

Serve. Plate salmon with a generous scoop of veggies. Add extra lemon wedges on the side for anyone who wants more zing.