Description
Sheet-pan Salmon With Sweet Potatoes & Broccoli is a quick, nutritious, and flavorful one-pan meal that combines tender, flaky salmon with naturally sweet roasted sweet potatoes and crisp-tender broccoli. Ready in under 30 minutes, this recipe offers a perfect balance of protein, fiber, and antioxidants with minimal cleanup, making it ideal for busy weeknight dinners.
Ingredients
Units
Scale
Proteins
- 4 salmon fillets (fresh or thawed, skin-on)
Vegetables
- 2 large sweet potatoes, peeled and diced
- 3 cups broccoli florets
Oils & Seasonings
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
Finishing
- 2 lemon wedges, for squeezing over the finished dish
Instructions
- Step 1: Prep the Ingredients – Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into even-sized cubes so they roast evenly. Trim the broccoli into bite-sized florets. Pat salmon fillets dry with paper towels to ensure the best roasting results.
- Step 2: Season the Veggies – In a large bowl, toss the sweet potatoes and broccoli with olive oil, salt, pepper, garlic powder, and smoked paprika until every piece is lightly coated and evenly seasoned.
- Step 3: Arrange on the Sheet Pan – Spread the sweet potatoes evenly on a parchment-lined sheet pan first, as they require a longer cooking time. Roast them alone for about 10 minutes. Then, add the broccoli florets and place the salmon fillets skin-side down on the pan so all items finish cooking simultaneously.
- Step 4: Roast Until Perfect – Return the sheet pan to the oven and roast everything for an additional 12-15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender with slight caramelization.
- Step 5: Finish with Freshness – Once removed from the oven, squeeze fresh lemon juice over the salmon and vegetables to add bright acidity and enhance all the flavors.
Notes
- Cut sweet potatoes and broccoli into similar sizes to ensure even roasting.
- Pat salmon dry to help achieve crispy skin texture.
- Do not overcrowd the pan; spread ingredients out for better caramelization and avoid steaming.
- Line the baking sheet with parchment paper for easier cleanup and to prevent sticking.
- Let salmon rest a couple of minutes after roasting to lock in juices.
Nutrition
- Serving Size: 1 salmon fillet with sweet potatoes and broccoli
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 75 mg