One-Pan Garlic Herb Salmon & Veggies

Preheat the Oven and Prepare the Sheet Pan:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Make the Garlic Herb Oil:
In a small bowl, whisk together the olive oil, minced garlic, paprika, dried thyme, dried rosemary, salt, and black pepper. Set this garlic herb mixture aside.
Roast the Baby Potatoes:
Arrange the halved baby potatoes on the prepared sheet pan. Drizzle about one-third of the garlic herb oil over the potatoes and toss to coat. Spread them evenly in a single layer and roast in the preheated oven for 15 minutes.
Add the Salmon and Vegetables:
After the potatoes have roasted for 15 minutes, remove the sheet pan from the oven. Push the potatoes to one side of the pan. Add the salmon fillets, skin-side down, and place the trimmed green beans and cherry tomatoes around the salmon and potatoes.
Coat and Arrange the Salmon and Veggies:
Drizzle the remaining garlic herb oil over the salmon fillets and veggies. Use tongs or a spoon to ensure everything is evenly coated. Place a slice of lemon on top of each salmon fillet for a burst of citrusy freshness.
Roast to Perfection:
Return the sheet pan to the oven and roast everything for an additional 12–15 minutes, or until the salmon easily flakes with a fork and the veggies are tender.
Garnish and Serve:
Once done, remove the sheet pan from the oven. Sprinkle fresh chopped parsley over the entire dish for a pop of color and extra flavor. Serve hot, and enjoy this simple, one-pan dinner!