Lemon Salmon with Crispy Potatoes and Broccoli: A Healthy, Flavorful One-Pan Meal

Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it.
Prepare the Crispy Potatoes:

In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
Arrange the potatoes on the prepared baking sheet, cut side down, in a single layer. Bake for 25-30 minutes, or until golden and crispy on the edges, flipping halfway through for even cooking.
Prepare the Salmon:

While the potatoes are baking, prepare the salmon. In a small bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried thyme, oregano, salt, and pepper.
Place the salmon fillets on a separate baking sheet or on the same sheet if there’s space, and brush them generously with the lemon mixture. Let the salmon marinate while the potatoes cook.
Prepare the Broccoli:

In a small bowl, toss the broccoli florets with olive oil, salt, and pepper.
Once the potatoes are almost done, add the broccoli to the baking sheet, spreading it around the potatoes. If you have space, you can also cook the broccoli on a separate baking sheet. Roast for 12-15 minutes, or until tender and slightly crispy on the edges.
Cook the Salmon:

After the potatoes and broccoli have been roasting for about 20 minutes, place the salmon in the oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serve:

Once everything is cooked, remove the baking sheet(s) from the oven. To serve, divide the crispy potatoes, roasted broccoli, and salmon fillets between four plates. If desired, garnish with additional lemon zest for a fresh burst of flavor.
Serving and Storage Tips: