It’s hard to beat a sheet pan meal. Ready in a flash with minimal prep and clean-up, this recipe is a nutritious and balanced weeknight meal. If watching your carbs, feel free to double up on the broccolini, omit the potatoes and add a side salad.


  • 1 pound small potatoes halved (Yukon Gold works well here)
  • 1/2 cup avocado oil, divided
  • 4 salmon filets (around 6oz each)
  • 1 pound broccolini
  • 1-2 tablespoons fresh lemon juice
  • 1 small shallot, diced
  • 1-2 teaspoons Dijon mustard
  • Salt and Pepper
  • Fresh dill, chopped (optional)


  • Preheat oven to 450 degrees. Toss potatoes with 2 Tablespoons avocado oil, salt and pepper on a rimmed baking sheet. Roast for about 15 minutes while you prepare the other ingredients.
  • Rub salmon with oil and season with salt and pepper. Add salmon to baking sheet (skin side down) and roast about 5 minutes more (potatoes should be tender).
  • Turn potatoes and add broccolini to sheet. Drizzle with oil (approximately 1 Tablespoon). Switch oven to broil and broil for about 2-3 minutes. Broccolini should be tender and salmon and potatoes should be cooked through.
  • Whisk lemon juice, mustard, shallot and about ¼ teaspoon salt and drizzle over veggies & salmon. Garnish salmon with fresh dill.