Lemon Herb Salmon with Roasted Baby Red Potatoes and Broccoli

1.Preheat your oven to 400°F (200°C).

2.In a large bowl, combine the halved baby red potatoes with 2 tablespoons of olive oil, garlic powder, thyme, rosemary, salt, and pepper. Toss until the potatoes are well coated.

3.Spread the seasoned potatoes in a single layer on a baking sheet and roast in the preheated oven for 20 minutes.

4.While the potatoes are roasting, prepare the salmon. In a small bowl, mix together the remaining tablespoon of olive oil, lemon juice, salt, and pepper. Brush this mixture over the salmon fillets.

5.After the potatoes have roasted for 20 minutes, remove the baking sheet from the oven and add the broccoli florets around the potatoes. Drizzle a little olive oil over the broccoli and season with salt and pepper.

6.Place the salmon fillets on the baking sheet, skin side down, among the potatoes and broccoli.

7.Return the baking sheet to the oven and roast everything for an additional 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.

8.Remove from the oven and let it rest for a few minutes before serving. Serve with lemon wedges on the side.