Roast the Potatoes: Preheat your oven to 400°F (200°C). In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, Italian seasoning, salt, and pepper. Spread onto a baking sheet in a single layer, cut-side down. Roast for 20 minutes.

Add the Broccoli: Remove the baking sheet from the oven, push the potatoes to one side, and add the broccoli florets to the other side. Drizzle broccoli with 1 tablespoon of olive oil, season with salt and pepper, and roast for an additional 10 minutes until potatoes are crispy and broccoli is tender-crisp.

Sear the Salmon: While vegetables roast, pat salmon dry and season both sides with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear salmon skin-side down for 3-4 minutes until golden-brown and crispy, flip, and cook for 3 minutes. Transfer salmon to a plate.

Simmer the Sauce: Reduce skillet heat to medium. Add the 3 tablespoons of butter and sauté the minced garlic for 1 minute until fragrant. Pour in the heavy cream, lemon juice, lemon zest, and fresh parsley. Simmer gently for 2-3 minutes until slightly thickened.

Assemble and Serve: Return the salmon fillets to the skillet, spooning the luxurious sauce over the top. Serve warm alongside the crispy roasted potatoes and broccoli, spooning any extra sauce over the entire plate. Garnish with fresh lemon slices.