In a large bowl, add the potatoes, grape tomatoes, and broccoli. Pour 2 tbsp extra virgin olive oil and toss. Then, add a little salt and pepper, 1 tbsp minced garlic, 1 tsp za’atar spice, 1/2 tsp coriander. Toss again so that the spices are distributed to coat the vegetables. Transfer the vegetables to a large baking sheet with a rim.
Pat salmon dry. Season with salt and pepper. Drizzle just a little extra virgin olive oil. Spread the remaining garlic evenly on top. Sprinkle the remaining za’atar and coriander.
Cut seasoned salmon into 4 equal pieces, and place on the prepared baking sheet with the vegetables. Add another generous drizzle of extra virgin olive oil over the salmon and veggies, if needed.
Bake in heated oven for 15-16 minutes. Remove from heat and squeeze lemon juice on salmon. Sprinkle more za’atar all over. Enjoy with Lebanese rice and a side of your favorite salad. (See suggestions for more sides in the post above under “what to serve with za’atar garlic salmon).