Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line two baking sheets with Gefen Parchment Paper and brush with olive oil.

Lay four potato slices and four sweet potato slices, alternating the slices and slightly overlapping them, for an area that is four inches (10 centimeters) wide by five to six inches (12 and 1/2 to 15 centimeters) long.

Repeat with the remaining potatoes to make six separate beds for the salmon. Space the beds an inch (1 and 1/4 centimeters) apart. Season generously with salt and pepper and drizzle with lemon-infused olive oil. (Discard ends, or use for something else, so you get uniform slices.)

Slide the pans into the oven and bake for 20–30 minutes, rotating midway, until potatoes are tender and beginning to turn golden brown. Remove from oven and set aside. Reduce oven heat to 400 degrees Fahrenheit (200 degrees Celsius).

Rinse salmon slices and pat dry. Lay each slice in the center of a prepared potato bed. Mix olive oil, lemon zest, parsley, thyme, and garlic in a small bowl. Warm in microwave for 15 seconds.

Spread one tablespoon of this mixture on each piece of salmon, rubbing it in. Bake for 15 minutes. Remove from oven.

To serve, carefully slide a spatula under a bed of potatoes, lift the potatoes and salmon together, and set them in the center of a plate. Garnish if desired.