Preheat your grill to medium-high heat for the salmon, or set your oven to 375°F (190°C) if using a grill pan or oven.
Preheat your oven to 400°F (200°C) for the roasted potatoes.
2️⃣ Prepare the Roasted Potatoes:
Wash and dice the potatoes into 1-inch cubes.
In a large bowl, toss the potatoes with olive oil, dried rosemary, garlic powder, salt, and pepper.
Spread the potatoes out evenly on a baking sheet lined with parchment paper.
Roast in the oven for 25-30 minutes, flipping halfway through, until golden brown and crispy on the outside, tender on the inside.
3️⃣ Marinate and Prepare the Salmon:
In a small bowl, mix together BBQ sauce, olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper.
Brush both sides of the salmon fillets with the BBQ sauce mixture, making sure they’re well coated.
Let the salmon marinate for 5-10 minutes while you prepare the veggies.
4️⃣ Cook the Salmon:
If grilling: Place the salmon fillets on the grill, skin-side down. Grill for 4-5 minutes per side (depending on the thickness) or until the internal temperature reaches 145°F (63°C).
If using a grill pan or oven: Cook the salmon on medium-high heat for 4-5 minutes per side or until fully cooked and slightly charred.
5️⃣ Prepare the Fresh Veggies:
In a medium bowl, toss the broccoli, cherry tomatoes, and sliced carrots with olive oil, salt, and pepper.
Roast the veggies in the oven (or sauté them in a pan) for 10-15 minutes until tender, stirring halfway through.
6️⃣ Assemble the Plate:
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