Sheet Pan Panko Salmon & Crispy Broccoli

Panko Salmon:

• 1-1 1/2 lb salmon filet
• 2 tbsp dijon mustard
• Juice from 1/2 lemon
• 2 tsp coconut sugar
• 1 tsp paprika
• 1/2 tsp kosher salt
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp dried oregano
• 1/2 cup panko breadcrumbs
• 3 tbsp fresh parsley chopped
• 2 tbsp olive oil
• 1 tbsp grated parmesan cheese omit for dairy free
• Brown rice to serve

Crispy Broccoli:

• 12 oz broccoli florets
• 1 tbsp olive oil
• Juice from 1/2 lemon
• 1/2 tsp kosher salt
• 1/4 tsp black pepper