Step 1: Prepare and Roast the Potatoes : Preheat your oven to 425°F (220°C). In a bowl, toss halved baby potatoes with olive oil, garlic powder, salt, and pepper. Spread evenly on a baking tray and roast for 20–25 minutes, flipping halfway through, until golden and crisp on the edges.

Step 2: Cook the Green Beans While the potatoes roast, bring a pot of salted water to a boil. Add the green beans and blanch for 2–3 minutes until bright green and slightly tender. Drain and immediately transfer to ice water to stop the cooking process. Drain again and set aside. (Alternatively, you can sauté the green beans in olive oil for 5 minutes for more flavor.)

Step 3: Cook the Salmon : Pat salmon fillets dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side down (if applicable) and cook for 4–5 minutes, then flip and cook for another 2–3 minutes until golden and flaky. Remove salmon and set aside on a plate.

Step 4: Prepare the Garlic Butter Sauce : In the same pan, reduce heat to medium. Add butter and let it melt, then stir in minced garlic and sauté for 30 seconds until fragrant. Stir in lemon juice, Dijon mustard (if using), and parsley. Return the salmon to the pan and spoon the garlic butter over it to coat evenly.

Step 5: Assemble and Serve : Arrange roasted potatoes and green beans on serving plates. Place the salmon fillets on top or alongside the vegetables. Drizzle any remaining garlic butter sauce over the entire dish. Garnish with fresh parsley and a squeeze of lemon juice.