Cut potatoes into 1/4" wedges and pat dry.

Trim ends off beets. Peel and cut into 1/2" dice. Beets are delicious, but tend to stain. Save beets for the end when preparing ingredients, and clean your cutting board after preparing.

Place whole garlic cloves and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic.

Pat salmon dry and season flesh side with herbes de Provence seasoning and 1/4 tsp. salt.

Place potatoes, 1 tsp. olive oil, and a pinch of salt and pepper on one half of prepared baking sheet. Massage oil and seasonings into potatoes. Spread into an even layer on their side.

Place beets, 1 tsp. olive oil, and a pinch of salt and pepper on empty side of baking sheet. Massage oil and seasonings into beets. Spread into an even layer on their side.

Place garlic pouch in corner of sheet.

Roast in hot oven until vegetables and garlic are golden-brown and fork-tender, 20-25 minutes, stirring once halfway through.

Carefully remove sheet from oven. Stir savory seasoning into potatoes until combined. Sheet will be hot! Use a utensil.

Set garlic pouch aside and let cool, 5 minutes.

While vegetables roast, continue recipe.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add salmon, skin-side up, to hot pan. Sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Remove from burner.

Once cool enough to handle, place roasted garlic, lemon juice, half the honey (reserve remaining for garnish), 1 Tbsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Mash with a fork until combined.

Plate dish as pictured on front of card, topping salmon with garlic mixture. Garnish beets with remaining honey and cheese (crumbling with your hands, if necessary). Bon appétit!