Preheat an oven to 425F. Place broccoli and potatoes on a sheet pan lined with parchment, then drizzle with olive oil and ½ tsp Kosher salt. Roast then toss.
Lightly pat the salmon fillets dry with a paper towel, then drizzle with remaining olive oil. Season the fillets with Kosher salt and granulated garlic.
Wedge the seasoned salmon fillets onto the sheet pan, then top each with a few sprigs of fresh dill. Transfer to the oven and cook.
If you haven't already, make our homemade citrus beurre blanc or lemon beurre blanc. Optional, but the sauce really brings everything together!
Serve the sheet pan salmon and veggies immediately with lemon wedges, additional chopped fresh dill, and the citrus beurre blanc on the side or drizzled on top.