Instructions:
step 1: Preheat oven to 400°F (200°C).
step 2: In a bowl, whisk together olive oil, Dijon mustard, lemon juice, dill, parsley, garlic, salt, and pepper. Brush over the salmon fillets.
step 3: Place salmon on a parchment-lined baking sheet and bake for 12–15 minutes or until flaky.
step 4: Toss baby potatoes with olive oil, garlic powder, salt, and pepper. Spread on a separate baking sheet and roast for 30–35 minutes, flipping halfway through. Sprinkle with parsley before serving.
step 5: Steam broccoli florets for 5–6 minutes or until just tender. Season with a pinch of salt.
step 6: In a bowl, combine cherry tomatoes, cucumber, olive oil, vinegar or lemon juice, salt, and pepper. Toss to coat.
step 7: Plate the salmon with crispy potatoes, steamed broccoli, and cucumber tomato salad on the side.
Storage and Reheating Tips:
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat salmon and potatoes in the oven or air fryer at 350°F (175°C) to retain texture. Enjoy the salad and broccoli cold or gently warmed.
Continue on the next page