Wash the potatoes thoroughly and dry them in a kitchen towel. Half them lengthwise and quarter them so they’re approximately the same size.

In a large bowl, place 3 tablespoons of olive oil, salt, 1 teaspoon of garlic powder, and Italian seasoning. Dump the quartered potatoes in the bowl and toss to coat all the potatoes with olive oil and seasonings.

Line a baking sheet with parchment paper and preheat the oven to 425F.

Transfer the potatoes onto the lined baking sheet, making sure to spread them out evenly on the surface area. Bake the potatoes for 15 minutes in the preheated oven.

Meanwhile, prep the broccoli by chopping the florets into smaller pieces I usually half them. Toss the smaller florets into the large bowl, with the remaining 1 tablespoon of olive oil and ½ teaspoon of garlic powder.

Prep the salmon by patting it dry with a paper towel. Sprinkle 1 to 2 teaspoons of Cajun seasoning over the salmon, depending on how spicy you’d like it to be.

Remove the pan from the oven after 15 minutes, and move the potatoes to one side of the pan to make room for the salmon fillets and the broccoli. Place the salmon in the middle and the broccoli on the other side of the pan.

Place the sheet pan back in the oven and cook for another 10 to 12 minutes, until the salmon separates easily with a fork. Remove from oven. See the kitchen note below.

Plate the salmon, top it with ½ tablespoon of butter, and allow it to melt over the top, and serve it with roasted potatoes and broccoli.