Roasted Salmon with Crispy Potatoes and Broccoli

Another one to try from January 2015 issue of Women's Day magazine.

1 large head broccoli, cut into small florets, (about 6 1/2 cups)
1 lb Yukon gold potatoes, cut into 1/2 in. thick rounds
1 large red onion, cut into 1/4 in. thick wedges
3 T. olive oil
Kosher salt and pepper
1 1/2 to 1 3/4 lb skinless salmon fillet, cut 4 - 5 pieces


1/4 cup Earth balance dairy free, egg free, soy free mayonnaise
1 T. fresh lemon juice
1/2 small clove garlic, mashed into a paste

Heat oven to 450 degrees F.  On a rimmed baking sheet, toss together the broccoli, potatoes and onion with oil, 1/2 tsp salt and 1/4 tsp pepper.  Spread in an even layer and roast for 15 min.
Season the salmon with 1/4 tsp each salt and pepper, nestle it among the vegetables and continue roasting until the vegetables are golden brown and tender and the salmon is opaque throughout, 8-10 min. more.
Meanwhile, mix the mayo, lemon juice and mashed garlic together in a bowl.  Serve this with the fish and vegetables.