1: Preheat and Prepare Your Sheet Pan

• Preheat your oven to 400°F (200°C).
• Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.

2: Mix the Garlic Herb Oil

• In a small mixing bowl, whisk together:
  • 3 tablespoons olive oil
  • 2 minced garlic cloves
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
• Set the mixture aside.

3: Roast the Baby Potatoes

• Arrange the halved baby potatoes on the prepared sheet pan.
• Drizzle 1/3 of the garlic herb oil over the potatoes and toss to coat evenly.
• Spread them out in a single layer and roast in the preheated oven for 15 minutes.

4: Add the Salmon and Veggies

• Remove the sheet pan from the oven and push the potatoes to one side.
• Add the salmon fillets, skin-side down, onto the pan.
• Place the trimmed green beans and cherry tomatoes around the salmon and potatoes.

5: Coat and Arrange for Final Roast

• Drizzle the remaining garlic herb oil over the salmon and veggies.
• Use tongs or a spoon to ensure everything is evenly coated.
• Top each salmon fillet with a slice of lemon for a burst of citrusy freshness.

6: Roast to Perfection

• Return the sheet pan to the oven and roast for 12-15 minutes.
• Check for doneness by ensuring the salmon flakes easily with a fork and the veggies are tender.

7: Garnish and Serve

• Once cooked, remove the sheet pan from the oven.
• Sprinkle fresh parsley over the dish for a pop of color and added flavor.
• Serve hot and enjoy your effortless, one-pan masterpiece.