• Preheat and prep. Heat your oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup. If using thicker potatoes, microwave them 2 minutes to get a head start—game changer.
• Toss the veggies. On the sheet pan, combine potatoes, carrots, broccoli, bell pepper, and red onion with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and the smoked paprika.

  Spread evenly, keeping space in the center for salmon later.
• Roast the vegetables first. Roast for 12 minutes to give the tougher veggies a head start. You want them slightly tender but not fully done.
• Make the lemon-garlic sauce. In a small bowl, mix melted butter, remaining 1 tablespoon olive oil, minced garlic, lemon juice, lemon zest, honey, parsley, and red pepper flakes. Taste and adjust salt/pepper if needed.
• Add the salmon. Remove the pan.

  Nestle the salmon in the center (skin side down). Pat dry and season with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Spoon about two-thirds of the sauce over the salmon and drizzle the rest over the vegetables.

Top salmon with lemon slices.

• Roast to perfection. Return to oven and roast 10–12 minutes, depending on thickness. Salmon is done when it flakes easily and reaches an internal temp of 125–130°F for medium (carryover heat will finish it to ~135°F).
• Optional broil. For some char, broil 1–2 minutes at the end. Watch closely—garlic can go from hero to burnt villain fast.
• Finish and serve. Rest 3 minutes.

  Garnish with extra parsley and an extra squeeze of lemon. Serve straight from the pan because you’re efficient like that.