Preheat the oven to 400°F (200°C).

Toss the baby potatoes with olive oil, garlic, thyme, rosemary, salt, and pepper, and spread on a baking sheet.

Roast the potatoes for 15 minutes.

Push the potatoes to one side and add the salmon fillets (and zucchini, if using) to the pan; season with salt, pepper, and a squeeze of lemon.

If using the honey garlic glaze, whisk together the honey, soy sauce, lemon juice, garlic, and ginger, and brush over the salmon.

Return to the oven and bake for another 12-15 minutes, until the salmon is cooked through and the potatoes are tender.

Serve with extra lemon wedges.