Preheat your oven to 400°F (200°C). In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, dried rosemary, salt, and pepper until evenly coated. Spread the potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until golden brown and tender, flipping halfway through.

While the potatoes are roasting, prepare the salmon. Line a baking sheet with aluminum foil for easy cleanup. Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with salt, pepper, garlic powder, dried thyme, and dried rosemary. Place lemon slices on top of the fillets. Preheat the broiler and broil the salmon for about 8-10 minutes, or until it flakes easily with a fork and has a nice golden color on top.

In a medium saucepan over medium heat, melt 1 tablespoon of olive oil. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in chopped parsley, dill, lemon juice, salt, and pepper. Cook for another 2-3 minutes until slightly thickened. Remove from heat.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper to taste.

On each plate, place a generous serving of sautéed spinach. Top with a broiled salmon fillet and drizzle the garlic herb cream sauce over the top. Serve alongside roasted baby potatoes.