Sheet Pan Salmon with Sweet Potato and Broccoli

Abdelaziz

Sheet Pan Salmon with Sweet Potato and Broccoli

Salmon fillets roasted on one sheet pan with sweet potato cubes and broccoli. About 450 calories per serving.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 2 servings

Course: Main Course

Cuisine: American

Calories: 452

Ingredients Method Notes

Ingredients

2 skinless salmon fillets 4 oz (113 g) each, about 1 inch (2.5 cm) thick
2 small sweet potatoes about 10.5 oz (300 g) total, cut into 1/2-inch (1.25 cm) cubes
3 cups broccoli florets about 9.5 oz (270 g)
2 teaspoons olive oil 10 ml, divided
1 tablespoon fresh lemon juice 15 ml, plus lemon wedges to serve
1 garlic clove minced
1/2 teaspoon smoked paprika divided
1/4 teaspoon salt divided
1/4 teaspoon black pepper

Method

Heat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
Toss the sweet potato cubes with 1 teaspoon of the olive oil and half of the salt and paprika. Spread them on one half of the pan and roast for 12 minutes.
While the potatoes roast, toss the broccoli with the remaining teaspoon of oil, the garlic and the remaining salt. Pat the salmon dry and season it with the pepper and the remaining paprika.
Stir the sweet potatoes. Add the broccoli and salmon to the pan in a single layer. Roast for 10 to 14 minutes, until the salmon reaches 145°F (63°C) at the thickest part and flakes easily, and the sweet potatoes are tender.
Squeeze the lemon juice over everything and serve with lemon wedges.

Notes

Cut the sweet potatoes small so they soften in the same time the salmon needs. Pull the salmon at 145°F (63°C); it keeps cooking for a minute or two on the hot pan. Nutrition values are rough estimates calculated from standard ingredient values and will vary with brands.