Sheet Pan Salmon and Potatoes

Ingredients

• 1 lb. small waxy potatoes, halved or quartered
• Extra-virgin olive oil (for drizzling)
• Kosher salt, freshly ground pepper
• 1 12-oz. jar marinated artichokes, drained
• 4 4–6-oz. skinless salmon fillets
• 1½ cups (packed) tender herb leaves (such as parsley, dill, cilantro, and/or mint)
• ¼ cup coarsely chopped drained Peppadew peppers in brine
• ¼ cup torn pitted green olives
• 1 lemon, halved

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