Lemon Butter Salmon Crispy Parmesan Potatoes

Ingredients

• 1 1/2 lbs (680g) Yukon Gold potatoes, cut into 1-inch cubes
• 2 tablespoons olive oil (30ml)
• 1/4 cup (25g) grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 1 large head of broccoli, cut into florets
• 2 cloves garlic, minced
• 1 tablespoon lemon juice (15ml)
• 4 (6-ounce/170g) salmon fillets, skin on or off
• 1 tablespoon olive oil (15ml)
• 4 tablespoons unsalted butter (57g), divided
• 1/4 cup (60ml) dry white wine (e.g., Sauvignon Blanc, Pinot Grigio) optional
• 1/4 cup (60ml) lemon juice, freshly squeezed
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving