Sheet Pan Salmon with Sweet Potato & Broccoli
A vibrant, no-fuss sheet pan dinner where flaky salmon fillets roast alongside caramelized sweet potato chunks and crisp-tender broccoli. Everything cooks together on one pan, making cleanup a breeze. The salmon stays moist and tender while the vegetables soak up a simple garlic-herb dressing.
For 4 servings
- prep
Preheat oven and prepare the sheet pan.
Preheat the oven to 200°C (400°F). Line a large sheet pan with parchment paper.
- mix
Make the garlic-herb dressing.
In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, dijon mustard, lemon juice, paprika, dried oregano, salt, and black pepper until well combined.
- prep
Season the sweet potatoes.
Place the cubed sweet potatoes on the prepared sheet pan. Drizzle with the remaining 1 tablespoon olive oil and toss to coat. Spread into a single layer.
TIPKeep the sweet potato cubes similar in size so they roast evenly. - roast · ~15 min
Roast the sweet potatoes first.
Roast the sweet potatoes in the preheated oven for 15 minutes. They should be just starting to soften.
- assemble
Add broccoli and salmon to the pan.
Remove the sheet pan from the oven. Push the sweet potatoes to one side. Add the broccoli florets to another section. Place the salmon fillets skin-side down in the remaining space. Brush the dressing generously over the salmon and broccoli.
TIPPat the salmon fillets dry with a paper towel before adding the dressing so it adheres well. - roast · ~14 min
Roast everything together.
Return the sheet pan to the oven and roast for 12 to 15 minutes, until the salmon is opaque and flakes easily with a fork, and the sweet potatoes are fork-tender.
TIPFor a golden, slightly crisp top on the salmon, switch the oven to broil for the last 2 minutes. - garnish
Garnish with parsley and serve.
Garnish everything with a generous sprinkle of chopped fresh parsley. Serve immediately straight from the pan.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut sweet potatoes into uniform 2cm cubes to ensure even roasting in the given time.
- 2Pat salmon fillets dry before brushing on dressing for better adhesion and browning.
- 3Place salmon skin-side down to protect the flesh and help the skin crisp up.
- 4For a golden crust, switch to broil for the final 2 minutes of roasting.
- 5Line the pan with parchment paper for effortless cleanup and to prevent sticking.
- 6Check salmon doneness at 12 minutes; it should flake easily with a fork when ready.
Adapt it for your goals.
Low-carb
Replace the sweet potatoes with cauliflower florets or cubed butternut squash to reduce carbohydrates while keeping a satisfying roasted veggie element.
spicySpicy
Add 1/2 teaspoon cayenne pepper or red pepper flakes to the dressing for a kick of heat that complements the sweet potatoes and rich salmon.
herb swapHerb swap
Substitute dried oregano with dried thyme or rosemary for a more woodsy aroma, or use fresh dill in the dressing for a Scandinavian twist.
dairy free pestoDairy-free pesto
Swap Dijon-lemon dressing for a dairy-free basil pesto (using olive oil, basil, pine nuts, garlic, and lemon) for a nutty, herbaceous alternative.
Why this is on our healthy list.
Rich in Omega-3s
Salmon is an excellent source of EPA and DHA omega-3 fatty acids, which support heart and brain health.
High in Vitamin A
Sweet potatoes are packed with beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Good Source of Vitamin C
Broccoli provides abundant vitamin C, an antioxidant that aids collagen production and immune defense.
Balanced Macronutrients
This meal combines lean protein from salmon, complex carbs from sweet potatoes, and fiber-rich vegetables for steady energy.
Frequently asked questions
Yes, but thaw them completely in the refrigerator overnight and pat very dry before adding the dressing to avoid excess moisture.
