Sheet-Pan Salmon With Sweet Potatoes & Broccoli
A colorful, nutritious, and easy sheet-pan dinner featuring tender salmon, caramelized sweet potatoes, and crisp broccoli—ready in just 35 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Low Calorie
Ingredients
- Salmon Fillets: 4 (about 6 ounces each)
- Sweet Potatoes: 2 medium, peeled and cut into ½-inch cubes
- Broccoli Florets: 4 cups
- Olive Oil: 3 tablespoons
- Garlic Powder: 1 teaspoon
- Paprika: 1 teaspoon
- Salt: 1 teaspoon
- Black Pepper: ½ teaspoon
- Fresh Lemon: 1, cut into wedges
- Fresh Parsley: 2 tablespoons, chopped
Instructions
- Preheat Your Equipment: Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
- Combine Ingredients: Toss sweet potato cubes with 1 ½ tablespoons olive oil, paprika, garlic powder, salt, and black pepper. Spread on the sheet pan.
- Prepare Your Cooking Vessel: Roast sweet potatoes for 15 minutes.
- Assemble the Dish: Add broccoli to the pan, tossing with 1 tablespoon olive oil. Place salmon fillets on the same pan, brushing with remaining olive oil and seasoning with salt and pepper.
- Cook to Perfection: Roast for 12–15 minutes until salmon flakes with a fork and vegetables are tender-crisp.
- Finishing Touches: Remove from oven and squeeze lemon juice over salmon and veggies. Sprinkle with parsley.
- Serve and Enjoy: Serve hot directly from the sheet pan or plate individually.
Notes
- Cut sweet potatoes into small cubes so they cook evenly.
- Don’t overcrowd the sheet pan—spread ingredients in one layer.
- For added flavor, marinate salmon in honey and garlic before roasting.
- Leftovers reheat well in the oven or microwave.
Nutrition
- Serving Size: 1 salmon fillet with veggies
- Calories: 420
- Sugar: 7g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 85mg