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Preheat oven to 400.
Place the potatoes, onion slices and broccoli florets in a baking dish. Sprinkle with salt and pepper and dollop with butter. Bake, uncovered, for 40-45 minutes, or until the potatoes are starting to get tender.
In a food processor, combine the créme fraiche, parsley and lime juice. Pulse until smooth.
Remove the baked dish from the oven, top with salmon fillets, and brush with parsley cream. Slide back into the oven for another 15-20, or until the salmon is cooked and the potatoes are perfectly fork tender.
Garnish with parmesan cheese and serve.