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Preheat the oven to 180°C or 350°F. Line a baking tray with baking paper.
Spread the potatoes across one end of the baking tray. Drizzle the extra virgin olive oil over the top and season with sea salt. Bake in the preheated oven for 25 minutes.
Whilst the vegetables are baking, slice half of the lemon into thin slices. Juice the remaining half and pour into a small bowl. Add in the remaining marinade ingredients and whisk together. Season to taste with sea salt and black pepper.
Remove the potatoes from the oven. Place the lemon slices onto the centre of the tray. Place the salmon fillets on top. Spoon half of the marinade over the top. Add the broccoli florets and cherry tomatoes to the tray. Spoon the remaining marinade over the broccoli, toss to coat.
Bake in the oven for 12-15 minutes or until the salmon is cooked through.
Sprinkle the chopped parsley over the potatoes and serve.