Toss the cherry tomatoes & 1 tsp of the olive oil in a small bowl, and season with salt and pepper. Brush the salmon with 1 tsp. of the olive oil and season with the rosemary, taragon, salt and pepper. Set aside
Cut the potatoes into quarters, or uniform size pieces. Toss the potatoes and 2 Tbsp olive oil in a bowl. Place the potatoes cut side down on a prepared baking sheet & season with salt and pepper.
Roast for 8 minutes, then stir.
Place the tomatoes & salmon on the pan and continue roasting until the potatoes are fork tender, tomatoes just begin to burst, and salmon is opaque (8-10 minutes longer)
5. Sprinkle the parsley over the vegetables and pour the lemon juice