Preheat your oven to 425°F (220°C).

In a large bowl, toss the halved baby potatoes with olive oil, salt, and black pepper until well-coated.

Spread the potatoes in a single layer on a baking sheet and roast for about 20 minutes, flipping halfway through.

While the potatoes are roasting, bring a pot of water to a boil and blanch the broccoli florets for 2-3 minutes.

Drain the broccoli and transfer it to a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the lemon zest and juice to the skillet, stirring to combine and letting it simmer for a minute.

Season the salmon fillets with salt and black pepper, then place them skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy.

Carefully flip the salmon fillets, pour the lemon butter sauce over the top, and cook for an additional 3-4 minutes until cooked through.

Remove the potatoes and salmon from the heat. Serve each salmon fillet alongside a portion of crispy potatoes and blanched broccoli, garnished with fresh parsley.