Bring a pot of salted water to a boil and add the baby potatoes whole. Cook for 15-20 minutes until just fork-tender. Drain well and toss with butter, minced garlic, dried parsley, olive oil, salt, and black pepper. Keep warm.

Place eggs in boiling water and cook for 6-7 minutes for creamy yolks. Transfer to an ice bath to stop cooking. Peel gently under cool running water and slice in half. Garnish with dried parsley.

Pat salmon dry with paper towels. Mix paprika, black pepper, salt, and mixed herbs in a small bowl, then press firmly onto both sides of the salmon. Heat olive oil in a large skillet over medium-high heat, add minced garlic and let bloom for 30 seconds. Place salmon skin-side down and cook for 4-5 minutes without moving it to achieve a crispy skin. Flip and cook for another 3-4 minutes until opaque and flaking easily.

Arrange the warm garlic herb potatoes on one side of the plate. Place the seared salmon in the center. Add the soft-boiled egg halves, sliced avocado, and fresh green beans. Drizzle any pan juices over the salmon and serve immediately.