Preheat oven to 400 degrees F.
Place baby potatoes on a parchment paper lined baking sheet and rub with 1 tbsp of avocado oil.
Season with salt, pepper, 1 tsp of garlic powder, and onion powder.
Bake for 10 minutes.
Prepare sauce by adding all ingredients for sauce to a sauce pan and heating over medium high heat until dates have softened (3-5 minutes).
Using an immersion blender or traditional blender, blend sauce until smooth.
Return to sauce pan and bring to a boil.
Reduce heat, and allow to simmer until sauce thickens, approximately 5 additional minutes.
Remove potatoes from oven and add broccoli to the pan, rub with 1 tbsp of avocado oil and season with remaining tsp garlic powder, salt, and pepper.
Add salmon fillets to pan, skin side down, and spread 2-4 tbsp (as desired) of teriyaki sauce on top of the fillets.
Return to oven and bake for an additional 15 minutes or until potatoes and broccoli are roasted and salmon reaches 145F.
Remove from oven and serve with additional sauce if desired!