Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment for easy cleanup.

Toss the halved baby potatoes with olive oil, garlic powder, paprika, and salt and pepper. Spread in a single layer on one side of the baking sheet.

Roast the potatoes for 20 minutes, turning once for even browning.

While the potatoes roast, melt the butter in a small saucepan over low heat. Add lemon juice and minced garlic. Stir and keep warm.

Pat the salmon fillets dry and season with salt and pepper. Heat a large skillet over medium-high heat. Add a small drizzle of olive oil. Place salmon skin-side down and sear for 2 to 3 minutes until the skin is crisp.

Move the seared salmon to the baking sheet with the potatoes, skin-side down. Spoon half of the lemon butter over each fillet. Return to the oven and cook for 8–10 minutes, until the salmon reaches 125–130°F (52–54°C) for medium.

Toss the broccoli with olive oil, lemon zest (if using), and salt and pepper. Add to the baking sheet for the last 8–10 minutes of roasting, or steam for 5–6 minutes if you prefer.

Remove everything from the oven. Spoon remaining lemon butter over the salmon and garnish with lemon slices and fresh parsley. Serve immediately with roasted potatoes.