Preheat oven to convection 425°F
Boil potatoes until al dente then place on a parchment lined pan
Squish potatoes into rounds and brush with 2 tablespoons avocado oil then season with garlic powder, salt and pepper
Bake potatoes for 20 minutes
Chop broccoli and toss with remaining 1 tablespoon avocado oil, season with salt and pepper
Mix together dijon mustard, 2 tablespoons fresh dill, juice of 1 lemon, salt and pepper
Remove pan from oven and add salmon slab along with broccoli
Brush salmon with ¾ of the dijon dressing and sprinkle parmesan cheese over broccoli and potatoes
Place back in the oven for another 15-20 minutes
Mix together mayo with the remaining dijon dressing, 1 tablespoon of fresh dill and juice of 1 lemon as a dip
