Salmon al Horno con Patatas My Easy Spanish Baked Salmon

Ingredients

• 4 (6-ounce/170g) salmon fillets, skin on or off
• 1 ½ pounds (680g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 lemon, sliced into rounds
• Fresh parsley, chopped (optional)
• Extra lemon wedges (optional)