Fill the pellet hopper and place it in the Ninja Woodfire. Set the Woodfire to Smoker at 300°F (149°C).

Cut the Honey Gold potatoes into small quarters. Toss them with 2 tablespoons olive oil, 2 teaspoons kosher salt, and 1 tablespoon Dad Dust.

Spread the potatoes in a single layer in the basket. When the Woodfire says to add food, place the basket inside and cook for 15 minutes.

Cut the broccoli into florets. In the same bowl used for the potatoes, coat the broccoli with 2 tablespoons olive oil, 2 teaspoons kosher salt, and 1 tablespoon Dad Dust. Add a little more olive oil if needed. Set aside.

Dry the thawed salmon fillets to remove extra moisture. Coat with 1 tablespoon olive oil, 2 teaspoons kosher salt, 2 teaspoons dried parsley, 2 teaspoons smoked paprika, and 1 tablespoon Dad Dust. Refrigerate while the vegetables cook.

After the potatoes have cooked for 15 minutes, move them to one side of the basket and add the broccoli. Raise the temperature to 350°F (177°C) and cook for about 10 minutes.

Place the salmon on the elevated rack with its handles facing up. Carefully balance the rack over the basket. Cook at 350°F (177°C) for about 10 minutes.

Check the salmon. In the video, the thick fillet reaches about 140°F (60°C), while the thinner fillets reach about 145°F to 148°F (63°C to 64°C). Adjust the cooking time for your preferred doneness.

Remove the salmon and let it rest for five minutes. Set the Woodfire to Broil and cook the potatoes and broccoli for five more minutes to add char.

Finish the salmon with 1 tablespoon fresh lemon juice and 1 half teaspoon flaky salt. Serve with the roasted potatoes and broccoli.