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Preheat your oven to 425 degrees and line 1 baking sheets with parchment paper and another half with parchment paper (the other half is for the salmon.)
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In a large bowl, toss your quartered baby red potatoes with the olive oil, lemon juice, garlic powder, dill, salt and pepper to evenly coat. Spread out the potatoes in a single layer on one baking sheet and roast in the preheated oven, on a lower rack, for 30 minutes or until nicely browned and crisp, shaking/turning once midway for even roasting.
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Right after putting the potatoes in the oven, prepare the salmon according to the package directions (in the parchment packets provided) then place on the other baking sheet.
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Now, toss the Brussels Sprouts with the olive oil, salt and minced garlic, and arrange next to the salmon packets on the side of the baking sheet you lined with parchment paper. Place in the oven on the middle rack and roast the salmon according to the package instructions and the brussels sprouts until soft and browned (I roasted both for the same amount of time.)
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Arrange the salmon, brussels sprouts and potatoes as desired and serve hot!
