If your salmon filets are individually wrapped and frozen just put them into a bowl of water while you prep the potatoes and broccoli. Cut up the potatoes into about 1" chunks. Put the potato chunks and the broccoli florets into a casserole dish. Drizzle half of the extra virgin olive oil. Lightly sprinkle with salt, pepper and garlic powder. Stir it all together getting everything coated with the oil and spices. Arrange the potatoes on the outside edges of the dish and put it in the microwave set at 5 minutes.

Put a skillet on at medium high and add the rest of the olive oil. Cut the plastic wraps off of the salmon filets - if you're working with frozen that is. Rinse them off and pat dry with paper towels. If the skin is still on lightly salt, pepper, garlic powder and dill weed the flesh side. If you don't have dill weed just skip it, or, use lemon zest or dried basil instead. If they have been skinned go ahead and do both sides. Put them in the hot skillet skin side up or if they have been skinned with the gray striped side up. Give them about 2-4 minutes a side depending on the thickness and how well done you like it. When they are starting to get firm but not willing to flake they are "rare". Some people like it like that. When they try to flake when poked with your finger or a fork, they are well done.