Step 1
Preheat oven to 450 degrees F (230 degrees C). (If using a countertop induction oven use \Auto-Cook\ option 2. Choose setting and enter fish weight.)
Step 2
Pour 1 tablespoon olive oil over fingerling potatoes in the bowl. Season with 1 teaspoon garlic powder salt and pepper; toss to combine.
Step 3
Rub 1 1/2 teaspoon olive oil over each salmon fillet. Season each with 1 teaspoon seafood seasoning. Arrange salmon skin-side up in center of a cast iron skillet or baking dish. (Place salmon on the grill pan if using countertop induction oven.)
Step 4
Bake in the preheated oven until bottom of salmon is lightly browned 4 to 5 minutes. Flip salmon and continue cooking until fish flakes easily with a fork 10 to 15 minutes. (For countertop induction oven cook on medium-high grill setting for 1 1/2 minutes with skin side up. Flip and grill salmon until fish flakes easily with a fork 2 1/2 to 3 minutes more.)
Step 5
Heat cast iron skillet over medium-high heat; cook and stir potatoes until browned and cooked through 15 to 20 minutes.
Step 6
Combine remaining 1 teaspoon garlic powder butter thyme and sage in a small microwave-safe bowl. Heat in the microwave until butter is melted 20 to 30 seconds. Mix well. Pour over cooked potatoes.
Step 7
Whisk 1 tablespoon olive oil and lemon juice together in a bowl until dressing is well mixed. Toss microgreens and dressing together in a bowl.
Step 8
Place salmon on serving plates; garnish with micro greens. Serve potatoes alongside.