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Preheat your oven to 400°F (200°C).
In a large mixing bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, salt, pepper, garlic powder, and dried thyme. Spread them out evenly on a baking sheet lined with parchment paper.
Roast the potatoes in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy on the edges.
Prepare the Salmon:
While the potatoes are roasting, season the salmon fillets with salt and pepper on both sides.
In a small bowl, whisk together the melted butter, lemon zest, lemon juice, and minced garlic.
Cook the Broccoli:
In the last 10 minutes of potato roasting, toss the broccoli florets in 1 tablespoon of olive oil and season with salt and pepper. Add them to the baking sheet with the potatoes, arranging them around the potatoes.
Bake the Salmon:
After the potatoes and broccoli have roasted for 25 minutes, push the vegetables aside and place the salmon fillets on the baking sheet.
Brush the salmon with the lemon butter mixture, then return the pan to the oven. Bake for an additional 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serve:
Once the salmon is cooked and the vegetables are roasted to perfection, remove from the oven. Serve the salmon fillets with crispy potatoes and roasted broccoli. Garnish with fresh chopped parsley and an extra drizzle of lemon butter sauce, if desired.
Serving and Storage Tips:
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