Preheat the oven to 450°F.

Season the salmon: Arrange 26 oz salmon steaks on a large plate. Sprinkle with 1/2 tsp paprika, 1/2 tsp black pepper, and 1/4 tsp salt. Rub the spices onto the salmon evenly. Set aside.

Season the vegetables: Line a baking sheet with parchment paper. Combine 6 oz green beans, 8 oz baby carrots and 10 oz potatoes on the sheet. Season with 1/2 tsp paprika, 1 tbsp olive oil, and 1/2 tsp garlic powder. Mix well to coat the spices evenly.

Cook the vegetables: Remove the green beans from the baking sheet and put them in a bowl. Transfer the baking sheet to the oven and bake the potatoes and carrots for 10 minutes.

Add the green beans: After that, place the green beans onto the tray along with the other vegetables and bake for another 10 minutes. Once the timer rings, take the tray out of the oven and set aside.

Make the sauce: Heat a small saucepan over medium heat. Add 2 tbsp white wine and let it boil for 15 seconds. Add 3 tbsp unsalted butter and whisk vigorously until fully melted. Add 1/4 cup whole milk, 0.5 oz grated Parmesan cheese, 1/4 tsp salt and 1 tbsp heavy cream. Whisk well until emulsified. Turn off the heat and set aside.

Coat the salmon: Add 2 tbsp all-purpose flour to a plate. Use a tong to pick up the salmon and dip it into the flour. Coat the fish evenly with flour on both sides. Once coated, transfer to another plate and set aside.

Sear the salmon: Heat a grill pan over medium heat. Add the remaining 1/2 tbsp olive oil to the pan. Once it’s hot, add the salmon and sear for about 2 minutes or until just cooked. Flip and cook for another minute or until golden brown on both sides. Add 2 tsp garlic and 1 tsp thyme. Cook for 30 seconds or until fragrant. Turn off the heat. (If your grill pan is small, you can cook 1 or 2 pieces at a time like we do in the video.)

Serve: Arrange a stack of vegetables in the center of a serving plate. Place a salmon steak on top. Pour a spoonful of the sauce over the salmon. Sprinkle with freshly chopped parsley and serve.