Heat the oven: Heat the oven to 425 degrees F so the pan will be ready when the potatoes are prepped.

Prepare the pan: Line a large sheet pan with parchment paper if you want easier cleanup.

Season the potatoes: Spread the halved potatoes on the sheet pan, drizzle them with 1 tablespoon of the olive oil, and sprinkle them with half of the salt and black pepper. Toss the potatoes to coat them well.

Arrange the potatoes: Turn the potatoes cut-side down so the flat sides can brown against the pan.

Roast the potatoes: Roast the potatoes for 20 minutes, until they are starting to brown on the cut sides.

Season the salmon: While the potatoes roast, pat the salmon dry and rub it with the remaining olive oil, the minced garlic, and the rest of the salt and black pepper.

Add the salmon: Take the sheet pan out of the oven and push the potatoes to the outer edges. Set the salmon fillets in the open space, skin side down if your fillets have skin.

Finish roasting: Return the sheet pan to the oven and roast for 10 to 12 minutes, until the salmon flakes easily with a fork and the potatoes are tender in the center.

Squeeze the lemon and serve: Squeeze a few lemon wedges over the salmon and potatoes just before you take the pan to the table, then serve right away while everything is still hot.