Preheat your oven to 400°F.

Prepare the crispy potatoes by cutting them into even chunks. Toss these in olive oil, salt, and pepper until well-coated.

Spread the potatoes on a baking sheet, making sure they have space to crisp up.

Roast the potatoes in the oven for about 20 minutes, or until they are fork-tender and golden brown.

Give them a gentle stir halfway through to ensure even crispiness.

Season the salmon fillets with salt and pepper while the potatoes roast.

Melt butter in a skillet over medium heat, then add minced garlic once it's bubbly. Sauté for about 1 minute until fragrant.

Add freshly squeezed lemon juice to the melted butter mixture and stir well.

Sear the seasoned salmon fillets skin-side down in the skillet for about 4-5 minutes until crispy and golden.

Flip carefully and cook for another 3-4 minutes until cooked through.

Steam or sauté broccoli florets in a separate pan while your salmon finishes cooking, about 5-7 minutes until bright green and tender-crisp.

Serve everything together on a plate! Place your crispy potatoes alongside the vibrant broccoli, topped with that luscious lemon butter sauce drizzled over the salmon.