Preheat your oven to 425°F (220°C).

In a mixing bowl, toss halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.

Spread the seasoned potatoes on a baking sheet in a single layer and roast for about 20 minutes until golden brown.

Prepare your broccoli by tossing florets in olive oil, salt, and pepper, then add them to the baking sheet after 20 minutes of potato roasting.

In a skillet, melt unsalted butter over medium heat, add minced garlic, and sauté for about 1 minute.

Squeeze in fresh lemon juice, add salt and pepper to taste, and stir to combine.

Cook the salmon fillets skin-side down for 4-5 minutes until crispy, then flip and cook for another 3-4 minutes until cooked through.

Plate the crispy potatoes and tender broccoli and drizzle the lemon butter sauce over the salmon.