Instructions One Pan Garlic Herb Salmon and Veggies:
- Warm up the oven and have the sheet pan ready.
- Set the oven temperature to 400°F, or 200°C. To make cleaning easier, line a large baking sheet with aluminum foil or parchment paper.
- Prepare the Herbal Oil with Garlic: Mix the olive oil, paprika, dried thyme, dried rosemary, salt, black pepper, and chopped garlic in a small bowl.
- Put this combination of herbs and garlic aside.
- Baby potatoes should be roasted.
- Place the baby potatoes, cut in half, on the prepared sheet pan. Coat the potatoes by tossing them with a third of the garlic herb oil.
- Arrange them uniformly in a single layer and bake them for fifteen minutes in a preheated oven.
- After the potatoes have roasted for fifteen minutes, take the sheet pan out of the oven and add the salmon and vegetables. The potatoes should be pushed to one side of the pan.
- Place the trimmed green beans and cherry tomatoes around the salmon and potatoes, then add the salmon fillets, skin-side down.
- Coat and Arrange the Salmon and Veggies: Cover the salmon fillets and vegetables with the leftover garlic herb oil.
- To make sure everything is covered evenly, use a spoon or tongs. Top each salmon fillet with a slice of lemon for a zesty, lemony taste.
- Roast to Perfection: Put the sheet pan back in the oven and roast everything for a further 12 to 15 minutes, or until the vegetables are soft and the salmon flakes easily with a fork.
- After finishing, take the sheet pan out of the oven to garnish and serve. For a splash of color and additional taste, scatter freshly chopped parsley over the whole meal. Enjoy this easy, one-pan supper while it’s still hot!
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