Ingredients

• 12 Tbsp. unsalted butter, melted
• ⅓ cup finely chopped garlic
• 3 Tbsp. Old Bay seasoning
• 2 Tbsp. garlic powder
• 1 Tbsp. onion powder
• 1 Tbsp. paprika
• 1 tsp. sugar
• 1 lb. baby potatoes, halved
• 2 tsp. extra-virgin olive oil
• 3 ears of corn, husked
• 1½ lb. skin-on salmon fillet, cut into 4"-wide pieces
• 1 lemon, halved, divided
• ½ medium red onion, thinly sliced
• 1 bunch chives, cut into 3" pieces
• ½ cup (packed) parsley leaves
• Kosher salt

Instructions

1. Place a rack in middle of oven; preheat to 400°. Whisk 12 Tbsp. unsalted butter, melted, ⅓ cup finely chopped garlic, 3 Tbsp. Old Bay seasoning, 2 Tbsp. garlic powder, 1 Tbsp. onion powder, 1 Tbsp. paprika, and 1 tsp. sugar in a medium bowl to combine. Set spiced butter aside.
2. Place 1 lb. baby potatoes, halved, on a large rimmed baking sheet; drizzle with 2 tsp. extra-virgin olive oil and toss to coat. Arrange in a single layer and roast until slightly tender, 15–18 minutes.
3. Cut 3 ears of corn, husked, into 3" lengths. Remove potatoes from oven; add corn to baking sheet and drizzle with 3 Tbsp. water and half of reserved spiced butter. Carefully toss with a large spoon until corn and potatoes are well coated. Nestle 1½ lb. skin-on salmon fillet, cut into 4"-wide pieces, skin side down, into vegetables. Drizzle remaining spiced butter over salmon, corn, and potatoes. Return baking sheet to oven and roast until potatoes and corn are tender and salmon is flaky and just cooked through, 18–22 minutes. Remove from oven and squeeze juice of 1 lemon half over.
4. Toss ½ medium red onion, thinly sliced, 1 bunch chives, cut into 3" pieces, and ½ cup (packed) parsley leaves in a medium bowl to combine. Squeeze juice from remaining 1 lemon half over, add a pinch of kosher salt, and toss again.
5. Top salmon and vegetables with red onion and herb salad.