Lemon Butter Salmon with Crispy Potatoes and Broccoli

Preheat your oven to 400°F (200°C). In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread the potatoes evenly on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until crispy and golden, flipping halfway through.

Prepare the Salmon:
While the potatoes are roasting, mix together the melted butter, lemon juice, minced garlic, dill or parsley, salt, and pepper in a small bowl. Place the salmon fillets on a separate baking sheet lined with parchment paper or foil. Brush the lemon butter mixture over the salmon fillets. Bake the salmon at 400°F (200°C) for 12-15 minutes, or until cooked through and flakes easily with a fork.

Sauté the Broccoli:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute. Add the broccoli florets, salt, and pepper, and cook for 5-7 minutes, stirring occasionally, until the broccoli is tender and slightly charred.

Assemble the Dish:
Once everything is ready, serve the salmon fillets with the crispy potatoes and sautéed broccoli on the side. Garnish with extra chopped dill or parsley if desired.

Serving and Storage Tips: