Toss potatoes with two teaspoons olive oil, a scant ½ teaspoon salt, ¼ teaspoon black pepper and a scant ¼ teaspoon garlic powder.

Roast at 400 for 20 minutes.

Meanwhile, toss the green beans and red onions with 1 tablespoon oil, ½ teaspoon salt, ¼ teaspoon black pepper and a scant ¼ teaspoon garlic powder. Spread out on a second sheet pan.

After 20 minutes, stir the potatoes and return to the oven along with the second sheet pan of the green beans and red onion slices. Roast for 10 minutes.

Season the salmon with remaining teaspoon of olive oil, ¼ teaspoon salt and ¼ teaspoon black pepper. Lay lemon slices on top of the salmon.

After 10 minutes, add the salmon to the sheet pan with the potatoes (move them to the edges of the pan) and return to the oven. Continue roasting everything for 10-15 additional minutes, until the salmon is cooked through. (It will depend on the thickness of your fish. They say to cook it for about 10 minutes per inch of thickness at the thickest part of the fish.)

Meanwhile, combine all of the vinaigrette ingredients in a small jar with a lid and shake until well combined. Or you can place them in a bowl and whisk everything together.

Serve the salmon and green beans with a drizzle of the lemony vinaigrette. Sprinkle crumbled feta cheese over everything. Enjoy!