If you’re making the potatoes, start by heating the oven to 450 degrees F. If not, skip to step 5.
Put the halved potatoes in a large mixing bowl. Season with kosher salt, black pepper, 1 teaspoon fresh thyme and 1 teaspoon dry rosemary. Add 2 teaspoons minced garlic and 2 tablespoons extra virgin olive oil. Toss to make sure the potatoes are well coated.
Arrange the potatoes, cut side down, on a sheetpan or baking dish. Roast in the heated oven for about 25 minutes.
Remove the potatoes from the oven and push the potatoes to one side of your pan to make room for the salmon.
Turn the oven heat down to 250 degrees F. Wait for the heat to lower to this point.
Brush the bottom of the sheet pan where you made room for the salmon with a bit of extra virgin olive oil. Season the salmon with kosher salt on both sides and put it in the pan next to the potatoes.
Drizzle about 3 to 4 tablespoons extra virgin olive oil over the salmon fillet. Spread the remaining fresh garlic on top (I use the back of a spoon to spread the garlic evenly all over the fish fillet). Sprinkle the remaining rosemary and fresh thyme.
Roast the salmon in the 250 degree F heated oven for 15-18 minutes for medium rare, or up to 25 minutes for medium, depending on thickness of fish (insert a fork in the thickest part of the salmon, it should meet no resistance and should flake easily). To be sure, insert an instant read thermometer in the thickest part of the fish, it is ready when the internal temperature registers 125 degrees F for a medium-cooked salmon.
Squeeze some fresh lemon juice on top of the salmon. Serve immediately.
Note: when you take the salmon out of the oven, the top may look a bit translucent, this is just