SNS Weeknight Salmon Dinner


  • 2-4 pieces of salmon
  • 2-4 Tbsps olive oil divided
  • 1-2 Tbsp mustard 
  • ¼-½ cup gluten-free breadcrumbs 
  • 1 head of broccoli 
  • 1 Tbsp grass-fed butter
  • Potatoes, cubed
  • 1 tsp smoked paprika 
  • Salt n’ pepper to taste 

Meal Prep:


Preheat oven to 410°

  • Place parchment paper on cookie sheet, drizzle with olive oil
  • Place salmon skin side down on parchment
  • Thinly coat salmon with Dijon mustard 
  • Sprinkle each piece with GF breadcrumbs 
  • Season with salt n’ pepper
  • Bake for 10-12 minutes 


  • Cut broccoli into bite-sized pieces 
  • Cover with water and steam in microwave for 5 minutes 
  • Drain water
  • Add 1 Tbsp grass-fed butter and S&P to taste


  • Cube potatoes, place into a large bowl
  • Drizzle lightly with olive oil
  • Season with S&P and smoked paprika
  • Place in a single layer and air fry (or bake) at 400° for 20 minutes, stir halfway through 

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