Preheat your oven to 425°F (220°C).

In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, garlic powder, paprika, salt, and pepper until fully coated. Spread evenly on a baking sheet.

Roast the potatoes for about 20 minutes until golden brown and tender.

Toss broccoli florets in remaining olive oil, season with salt and pepper, and add to baking sheet after the potatoes roast for 20 minutes. Roast for an additional 15-20 minutes.

Melt 1/4 cup of unsalted butter in a skillet over medium heat. Add minced garlic and sauté for about 1 minute.

Stir in 2 tablespoons of lemon juice along with salt and pepper to create the lemon butter sauce.

Add salmon fillets skin-side down to the skillet. Cook for about 4-5 minutes, then flip and cook for another 3-4 minutes until flaky.

Plate the crispy potatoes and roasted broccoli, top with salmon fillets, drizzle lemon butter sauce, and garnish with lemon slices and parsley.