Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine scrubbed baby potatoes, halved grape tomatoes, and broccoli florets. Drizzle with 2 tablespoons of olive oil, sprinkle with salt, pepper, 1 tablespoon minced garlic, 1 teaspoon za’atar spice, and half a teaspoon coriander. Toss until well coated.

Pat the salmon fillet dry and season generously with salt and pepper. Drizzle with olive oil and spread the remaining minced garlic on top. Sprinkle with remaining za’atar spice and coriander.

Arrange the vegetables on a rimmed baking sheet and place the salmon on top. Drizzle everything with more olive oil.

Bake for 15-16 minutes or until the salmon flakes easily with a fork and the potatoes are tender.

Remove from the oven; squeeze fresh lemon juice over the salmon and veggies, then add an extra sprinkle of za’atar before serving.