Set the oven to 450 degrees.

Wash and chop the potatoes and the broccoli. I quartered the baby potatoes by cutting in half and then cutting the halves in half. For the broccoli, simply chop into about bite size pieces or even smaller if you would like.

In a mixing bowl combine the potatoes with the olive oil, garlic powder, fresh chives, and salt. Once all the potatoes are coated evenly, transfer to a large baking sheet and spread. Add more salt & pepper and bake for 10 minutes.

While the potatoes are baking, season the broccoli. In the same mixing bowl combine the broccoli, olive oil, garlic powder, and salt. Once the potatoes are done, remove from the oven, and push them to one side. Add the broccoli to the pan. Place back in the oven for 15 minutes.

While the broccoli and potatoes are in the oven, begin working on the salmon. Start by rinsing the salmon in cool water and patting dry. Set aside. 

In a small bowl melt the butter. Mince the garlic cloves and then add to the butter along with the fresh chives. Combine evenly.

Remove the broccoli and potatoes from the oven. Make room for the salmon on the pan and spray with a little cooking spray if needed. Place the salmon on the pan with the skin side down. Brush or (add with a spoon) most of the butter mixture onto the salmon, leaving a little for after it is cooked. Season salmon with salt & pepper. Also add a little more salt & pepper to the vegetables if you would like.

Place back in the oven for 15 minutes. Check occasionally, about every five minutes, to give the vegetables a quick toss and to make sure you are not overcooking the salmon. You may also want to remove the broccoli from the pan before everything else is done cooking! It takes the shortest amount of time to cook and it may burn or get crisped past your liking.

Remove from the oven. You will know the salmon is cooked if it flakes off easily with a fork! At this point, you can add any remaining butter mixture if you would like and garnish with extra fresh chives. 

Serve & Enjoy!