Description
A healthy, easy-to-make weeknight dinner featuring baked salmon, roasted sweet potatoes, and crisp-tender broccoli all cooked on one sheet pan.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 2 medium sweet potatoes, peeled and diced
- 1 large head of broccoli, cut into florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 lemon, sliced
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, half the garlic powder, paprika, salt, and pepper. Spread evenly on the sheet pan and roast for 15 minutes.
- While the sweet potatoes roast, toss the broccoli with 1 tablespoon olive oil and season with salt and pepper.
- After 15 minutes, remove the sheet pan from the oven. Push sweet potatoes to one side and add the broccoli and salmon fillets to the pan.
- Drizzle the salmon with the remaining olive oil, sprinkle with the rest of the garlic powder and paprika, and top each fillet with a lemon slice.
- Return the sheet pan to the oven and roast for an additional 15 minutes, or until salmon is cooked through and vegetables are tender.
- Remove from oven, garnish with fresh parsley if desired, and serve warm.
Notes
- Swap sweet potatoes with butternut squash if desired.
- Add red pepper flakes for a spicy kick.
- Use parchment for easy cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with vegetables
- Calories: 420
- Sugar: 7g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 70mg