Ingredients

For the Salmon and Marinade:

•  1 Salmon Fillet
•  1 Garlic Clove, Minced
•  1 Teaspoon Onion Paste or Minced Onion
•  1 Teaspoon Lemon Seasoning
•  1/2 Teaspoon Dried Dill
•  Salt & Pepper to Taste
•  1 Tablespoon Olive Oil
•  Squeeze of Fresh Lemon Juice

For the Baby Potatoes:

•  4-5 baby potatoes
•  Cold water
•  Salt

For the Broccoli:

•  1/2 Small Head of Broccoli, Cut into Florets
•  Avocado Oil Spray
•  Salt & Pepper to aste

For the Lemon Dill Sauce:

•  1 Teaspoon Dijon Mustard
•  1 Small Garlic Clove, Minced
•  1 Oz Dairy-Free Milk (e.g., Almond Milk)
•  1 Teaspoon Fresh Lemon Juice
•  Salt & Lemon Pepper to Taste
•  1/2 Teaspoon Dried Dill
•  Olive Oil (Adjust for Desired Consistency)

Optional:

•  1 Lemon Slice to Place on op of the Salmon Fillet

Instructions

Preparing the Baby Potatoes:

1. Place baby potatoes in a pot and cover with cold water.

2. Add a pinch of salt.

3. Bring to a boil, then cover and let simmer until the potatoes are soft (approximately 15-20 minutes).

4. Drain the potatoes and place them on a baking tray.

5. Using a fork, gently smash each potato to flatten.

6. Lightly spray the potatoes with avocado oil and season with salt and pepper to taste.

Marinating and Cooking the Salmon:

1. In a small bowl, combine the minced garlic, onion paste, lemon seasoning, dried dill, salt, pepper, olive oil, and fresh lemon juice.

2. Pour the marinade over the salmon fillet and brush to coat evenly.If desired, place a slice of lemon on top of the salmon fillet for extra flavor
.
3. Cook the salmon in an air fryer at 375°F (190°C) for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.

Preparing the Broccoli:

1. Cut the broccoli into florets and place them on a baking tray.

2. Lightly spray the broccoli with avocado oil and season with salt and pepper to taste.

Making the Lemon Dill Sauce:

1. In a blender, combine the Dijon mustard, minced garlic, dairy-free milk, fresh lemon juice, salt, lemon pepper, and dried dill.

2. Blend until smooth.

3. With the blender running, slowly add olive oil in a steady stream until the sauce reaches the desired consistency.

The more oil you add, the thicker the sauce will become.

Serving:

1. Plate the salmon fillet alongside the smashed baby potatoes and broccoli florets.

2. Drizzle the lemon dill sauce over the salmon and potatoes.

3. Serve immediately and enjoy!

Tips for Perfect Results:

Potatoes: Ensure the potatoes are soft enough before smashing to achieve the best texture.

Marinade: For a more intense flavor, marinate the salmon for at least 30 minutes before cooking.

Sauce: Adjust the thickness of the lemon dill sauce by controlling the amount of olive oil added.

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