Preheat your oven to 400°F (200°C). Getting the oven hot helps to achieve a crispy exterior on your salmon while keeping it moist inside.

On a baking sheet, combine the baby Yukon gold potatoes and broccoli florets. Drizzle with olive oil and generously sprinkle salt, pepper, and smoked paprika. Mix well to ensure everything is coated. These sides will roast alongside your salmon, soaking in all the luscious flavors.

Place the sheet pan in the oven and roast the veggies for about 20 minutes. They should start to develop a golden color.

While the veggies roast, prepare the salmon. Pat the fillets dry and season both sides with salt, pepper, and a little lemon zest. This step adds flavors straight into the fish.

In a saucepan, melt butter over medium heat. Add the shallots and garlic, sautéing until they become fragrant (about 2 minutes).

Stir in the chicken stock, cream, lemon juice, Dijon mustard, and thyme. Allow the sauce to simmer for a few minutes, thickening up a bit. Adjust seasonings according to your taste.

After the veggies have roasted for about 20 minutes, create space on the baking sheet and place the salmon fillets skin-side down.

Brush half of the lemon herb sauce over the salmon. Return everything to the oven and bake for another 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.

Remove the sheet pan from the oven. It’s time to plate up! Serve the salmon over a bed of roasted potatoes and broccoli, drizzled with a bit more of the lemon herb sauce. Garnish with fresh herbs for a pop of color.