Lemon Rosemary Salmon, Balsamic Parmesan Arugula, and Pizza Oil Baby Gold Potatoes

Preheat oven to 400 F. Add salmon and potatoes to a baking sheet. Slice one lemon (seeds removed) and place it over the salmon. Drizzle the salmon with olive oil and add some fresh rosemary sprigs, salt, and Aleppo pepper or crushed red pepper. Toss the potatoes in pizza oil and some salt and pepper. Transfer the baking sheet to the oven. Bake salmon for about 12 minutes until it is just cooked through and flakes easily with a fork. Remove the salmon from the baking sheet and keep roasting the potatoes until golden and crispy on the edges, about 30 minutes total. For the salad, toss arugula in olive oil, balsamic vinegar, and grated Parmesan.