Sheet Pan Salmon with Sweet Potato & Broccoli
This effortless sheet pan meal features tender, flaky salmon roasted alongside perfectly caramelized sweet potatoes and crisp-tender broccoli, all seasoned to perfection with a bright lemon finish. It's a complete, nutritious dinner that comes together with minimal cleanup.
For 2 servings
Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easier cleanup.
In a large bowl, combine the cubed sweet potato and broccoli florets. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/2 teaspoon smoked paprika. Toss thoroughly until all vegetables are evenly coated.
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow for proper caramelization. Roast for 15 minutes.
While the vegetables are roasting, pat the salmon fillets dry with paper towels. Season each fillet with a pinch of salt and black pepper.
After 15 minutes, carefully remove the baking sheet from the oven. Push the roasted vegetables to one side of the pan, creating space for the salmon fillets. Place the salmon fillets, skin-side down if applicable, onto the empty space.
Drizzle the salmon with the remaining 1 tablespoon of olive oil and squeeze the juice from half of the lemon over the fillets.
Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F / 63°C). The vegetables should be tender-crisp and lightly browned.
Remove the baking sheet from the oven. Squeeze the juice from the remaining lemon half over the entire dish. Garnish with fresh chopped dill or parsley before serving immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcrowd the pan: For crispy vegetables and properly cooked salmon, ensure there's enough space between ingredients on the baking sheet. Use two sheets if necessary.
- 2Parchment paper is your friend: Lining the baking sheet with parchment paper prevents sticking and makes cleanup a breeze.
- 3Check salmon doneness: Salmon is cooked when it reaches an internal temperature of 145°F (63°C) or flakes easily with a fork. Overcooking can make it dry.
- 4Customize your spices: Feel free to adjust the spice blend to your preference. A pinch of cayenne pepper can add a subtle kick, or dried Italian herbs for an aromatic twist.
Adapt it for your goals.
Protein Swap
Replace salmon with chicken breast or thighs (cut into 1-inch pieces) for a poultry-based meal, adjusting cooking times as needed. Cod or halibut fillets also work well, with similar cooking times to salmon.
Vegetable MedleyVegetable Medley
Swap broccoli for other quick-cooking vegetables like asparagus, bell peppers, green beans, or zucchini. Ensure all vegetables are cut to a similar size for even cooking.
Flavor ProfileFlavor Profile
For an Asian-inspired twist, toss vegetables and salmon with a mix of soy sauce, ginger, garlic, and a touch of honey. For a Mediterranean flair, add cherry tomatoes, red onion, and a sprinkle of dried oregano.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is an excellent source of EPA and DHA, essential omega-3 fatty acids known for supporting heart health, brain function, and reducing inflammation.
Abundant in Vitamins and Minerals
Sweet potatoes provide beta-carotene (a precursor to Vitamin A), Vitamin C, and fiber, while broccoli is packed with Vitamin K, Vitamin C, and various antioxidants, contributing to overall immune health and bone strength.
High in Lean Protein and Fiber
This meal offers a balanced combination of high-quality protein from salmon for muscle repair and satiety, and dietary fiber from sweet potatoes and broccoli, which aids digestion and helps regulate blood sugar levels.
Frequently asked questions
You can chop the sweet potatoes and broccoli a day in advance and store them in an airtight container in the refrigerator. Season the vegetables and salmon just before cooking for the best results.
