Roast the potatoes first. Halve the baby potatoes and toss with 3 tablespoons olive oil, garlic powder, paprika, and salt and pepper to taste. Spread them out in an even layer with as much cut-side contact as possible. Roast until they’re starting to brown and feel tender when pierced.

Add the broccoli. Toss the broccoli florets with 2 tablespoons olive oil and salt and pepper to taste. Add to the pan with the potatoes and continue roasting until the broccoli is bright green with lightly browned tips.

Season the salmon. Pat the salmon fillets dry and season with salt and pepper.

Cook the salmon until it flakes easily with a fork and turns opaque through the center.

Make the lemon-garlic butter. In a small pan, melt the unsalted butter. Add the minced garlic and cook just until fragrant. Stir in fresh lemon juice and optional lemon zest.

Finish and serve. Plate the salmon with the crispy potatoes and broccoli. Spoon the lemon-garlic butter over the salmon and garnish with lemon slices and chopped parsley.