Start by preparing your veggies. Peel and chop the potatoes into bite-sized chunks. Peel the carrot and slice it. Chop the onion.

Cook the potatoes: Boil the potato chunks in salted water until tender, about 10-15 minutes. Drain well.

While potatoes cook, pat the salmon fillet dry with paper towels. Season generously with salt and pepper on both sides.

Heat 1 tablespoon of olive oil in a non-stick pan over medium-high heat. Once hot, add the salmon skin-side down (if it has skin).

Cook the salmon for 4-5 minutes on the skin side (for crispy skin) or until the flesh turns opaque halfway up. Carefully flip and cook for another 2-3 minutes, or until cooked through but still moist.

While salmon cooks, heat the remaining 1 tablespoon of olive oil in a separate pan or add it to the potato pot after draining. Add the chopped onion and carrot and sauté until slightly softened, about 5-7 minutes.

Add the cooked potatoes to the pan with the sautéed veggies. Toss to combine and warm through. If using optional broccoli, steam or boil it separately.

Serve the pan-seared salmon alongside the potato and veggie medley. Garnish with fresh parsley and a lemon wedge if using.