Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.

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.

Stir together panko and sesame seeds in a shallow dish. Spread 1/2 tbsp mayo over flesh side of each piece of salmon. Working with one piece of salmon at a time, press flesh sides into panko mixture to coat completely. Arrange salmon on a parchment-lined baking sheet, skin-side down.

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

Cut broccoli into bite-sized pieces. Heat a large non-stick pan over medium-high heat. When hot, add broccoli and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until broccoli is tender-crisp, 4-5 min. Add 1 tbsp oil (dbl for 4 ppl) and half the garlic puree. Cook, stirring often, until garlic is fragrant, 1 min. Season with salt and pepper, to taste.

Add 1 tsp lemon zest (dbl for 4 ppl), lemon juice, remaining mayo and remaining garlic puree to a small bowl. Season with salt and pepper, then stir to combine. Divide salmon, potatoes and broccoli between plates. Squeeze a lemon wedge over top, if desired. Serve lemon aoili on the side for dipping.