Preheat the oven to 425°F (220°C). Wash and chop the potatoes into bite-sized pieces. Toss them in a bowl with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and crispy.

2. Prepare the Vegetables

While the potatoes roast, wash and chop the seasonal vegetables. In a separate bowl, toss them with olive oil, salt, and pepper. Set aside.

3. Grill the Salmon

Preheat the grill to medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper. Grill the salmon for about 4-6 minutes on each side, or until cooked through and flakey.

4. Grill the Vegetables

During the last 5-7 minutes of grilling the salmon, add the seasonal vegetables to the grill. Cook until tender and slightly charred.

5. Serve

Plate the grilled salmon alongside the roasted potatoes and grilled vegetables. Drizzle with sweet Thai chili sauce and garnish with lemon wedges.

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