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Sheet Pan Salmon with Sweetpotatoes and Broccoli

Roasted Salmon with Sweet Potatoes and Broccoli

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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings 4

Ingredients
  

  • 24 oz Salmon fillets Divided into four 6 oz portions, skin-on or skinless
  • 2 cups Sweet potatoes Peeled and diced into 1/2-inch cubes
  • 3 cups Broccoli florets Cut into bite-sized pieces
  • 2 tbsp Olive oil For tossing vegetables
  • 1 tsp Salt Plus an extra pinch for the salmon
  • 0.5 tsp Black pepper Freshly ground
  • 1 tsp Garlic powder For the vegetables
  • 1 tsp Paprika For seasoning the fish
  • 0.25 cup Creamy sauce Store-bought or homemade yogurt-dill sauce
  • 0.25 cup Crumbled cheese Feta or cotija
  • 2 tbsp Fresh cilantro Finely chopped
  • 4 wedges Lime wedges For serving

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Toss 2 cups of cubed sweet potatoes and 3 cups of broccoli florets with 2 tbsp of olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder. Spread evenly onto a large sheet pan.
  • Roast the vegetables for 15 minutes until they begin to soften.
  • Season the 4 (6 oz) salmon fillets with a pinch of salt, pepper, and 1 tsp paprika.
  • Remove the pan from the oven, push the semi-roasted vegetables to the edges, and place the salmon fillets in the center of the pan.
  • Roast for another 10 to 12 minutes until the salmon is cooked through and flakes easily with a fork.
  • Remove from the oven. Drizzle the dish with 1/4 cup of creamy sauce, garnish with 1/4 cup crumbled cheese, 2 tbsp chopped cilantro, and serve immediately with 4 lime wedges.