Preparation

• Wash the potatoes thoroughly and dry them with 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.
• 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, move the potatoes and place the salmon in the middle 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.
• Plate the salmon, top it with ½ tablespoon of butter, allow it to melt over the top, and squeeze the lemon over the salmon. Serve it with the roasted potatoes.