Preheat the oven to 425 degrees.
Toss the potatoes, 3 tablespoons of avocado oil, 1 ½ tablespoons of all season salt, and 2 tablespoons of parsley on a Silpat lined baking sheet so everything is coated evenly. Put the seasoned potatoes in the 425 degree oven for 30 minutes, STIRRING AROUND AT THE 15 MINUTE MARK, while you prep the other veggies and salmon.
While the fries get started cooking prepare the veggie and salmon sheet. Toss the broccoli and carrots with 3 tablespoons of avocado oil, 2 tablespoons of parsley, and sea salt/pepper to taste on a Silpat lined baking sheet so everything is coated evenly. Spread the veggies to cover about ½ to ¾ of the baking sheet, leaving room to put the salmon on the same sheet.
Combine the coconut shreds, almond flour, and 1 ½ tablespoons of all season salt in a small bowl. In a separate small bowl, whisk the mustard, raw honey, and mustard powder.
Pat your salmon fillets dry, then brush the honey mustard mixture over the top of each salmon fillet. Sprinkle the coconut shred/almond flour mixture over the top of the mustard coated salmon, giving it a generous coating. Place the coated salmon fillets on the same baking sheet as the veggies. (You could do this on a third tray if you have a bigger crew and need to do a full sheet pan of veg and salmon!)
After the fries have cooked for 30 minutes, stir them around again and place back in the oven along with the veggie/salmon sheet pan. I like to put the veggie/salmon sheet pan on the middle rack with the fries on the rack just below. Cook everything another 15 minutes, until the fish is golden brown on the top and the veggies are bite tender. (This 15 minute cook time leaves the veggies with a little “bite”, which is how I prefer them. If you like your veggies softer, you can put them in the oven for 15 minutes before putting the salmon on the tray, so they will get a total of 30 minutes. Be sure to stir them around at the 15 minute mark when you add the salmon to the tray. The salmon doesn’t need any more than the 15 minutes.)