Preheat the oven to 425 degrees and place the oven rack in the center position. Place Flexiflat or 13x9x2” Flexipat Rectangular Mold on your Medium Perforated Baking Sheet and set aside.
Using the Mandoline, thinly slice the red onion into half-moon shapes.
With your Citrus Press, juice your lemon. Using your Mini Whisk, whisk together the French Pantry EVOO, lemon juice, the Fresh Dill & Lemon Herb Blend, salt, and pepper.
In your Stainless Mixing Bowl, gather the broccoli florets and sliced onions. Drizzle ½ of the Dill & Lemon mixture over the vegetables and toss to coat.
Arrange the salmon on the Flexiflat and pat to dry. Using your Silicone Pastry Brush, brush the remaining Dill & Lemon mixture over the salmon, then sprinkle it with salt and pepper to taste. Add the veggies around the salmon, drizzling any remaining Dill & Lemon mixture over the salmon and veggies.
Roast for 15 minutes, or until salmon is done and broccoli is slightly crispy.
Bon TIP: For extra lemon flavor, juice an additional ½ lemon all over the salmon and veggies right as it comes out of the oven!