• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Remove any brown spots from potatoes, then cut potatoes into 1/2-inch pieces. 
• To an unlined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. 
• Roast in the middle of the oven for 25- 28 min, flipping halfway through, until golden.

• Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
• Pat salmon dry with paper towels, then season tops with salt and pepper.

• To a shallow dish, add panko and both types of sesame seeds. Stir to combine. 
• Spread 1/2 tbsp mayo over the flesh side of each piece of salmon. 
• Working with one piece of salmon at a time, press flesh sides into panko-sesame seed mixture to coat completely.
• On a parchment-lined baking sheet, arrange salmon skin-sides down. 

• Roast salmon in the top of the oven for 12-13 min, until breadcrumbs are golden and salmon is cooked through.**

• Cut broccoli into bite-sized pieces.
• Heat a large non-stick pan over medium-high.
• When hot, add broccoli and 1/4 cup (1/2 cup) water. Cook for 4-6 min, stirring occasionally, until tender-crisp. 
• Add 1 tbsp (2 tbsp) oil and half the garlic puree. Cook for 1 min, stirring often, until fragrant. 
• Season with salt and pepper.

• To a small bowl, add 1 tsp (2 tsp) lemon zest, lemon juice, remaining mayo and remaining garlic puree. Season with salt and pepper, then stir to combine.
• Divide salmon, potatoes and broccoli between plates.
• Squeeze a lemon wedge over top.
• Serve lemon aoili on the side for dipping.

• If you've opted for double salmon, prepare and cook it in the same way the recipe instructs you to prepare and cook the regular portion of salmon.

If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.