Preheat the oven to 425°F (220°C).
Place the halved baby potatoes in a large bowl. Add 1 tablespoon olive oil, garlic powder, dried thyme, dried rosemary, salt, and black pepper. Toss to coat evenly.
Spread the seasoned potatoes on a baking sheet in a single layer. Roast in the preheated oven for 20 minutes.
While the potatoes roast, pat the salmon fillets dry with paper towels. Drizzle the remaining 1 tablespoon olive oil over the salmon and season both sides with salt and black pepper.
After the potatoes have roasted for 20 minutes, remove the baking sheet from the oven and push the potatoes to one side.
Place the salmon fillets skin-side down on the empty side of the baking sheet.
Return the baking sheet to the oven and roast for an additional 10 minutes, or until the salmon is cooked through and flakes easily with a fork, and the potatoes are golden and tender.
Remove from the oven and sprinkle the chopped fresh parsley over the salmon and potatoes.
Serve the salmon and potatoes with lemon wedges on the side.