Preheat your oven to 425°F (220°C).

Toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper, then spread in a single layer on a baking sheet.

Roast the potatoes in the oven for 20 minutes until golden and crisp.

Add broccoli florets, toss in olive oil, salt, and pepper, and roast for an additional 15-20 minutes until crispy and tender.

Melt unsalted butter in a non-stick skillet over medium heat and add minced garlic, sauté until fragrant.

Stir in fresh lemon juice, salt, and pepper to create the lemon butter sauce.

Add salmon fillets skin-side down and cook for 4-5 minutes until skin is crispy, then flip and cook for an additional 3-4 minutes.

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