Sheet Pan Salmon & Veggies
A delightfully easy and nutritious one-pan meal featuring flaky salmon, caramelized sweet potatoes, and tender-crisp broccoli, perfect for a busy weeknight.
Ingredients
- 4 ounce salmon fillets skin-on or off
- 2 cup broccoli florets cut into bite-sized pieces
- 1 medium sweet potato peeled and diced into 1/2-inch cubes
- 2 tablespoon olive oil divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1 tablespoon fresh lemon juice for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the sweet potato cubes and broccoli florets. Drizzle with 1 tablespoon of olive oil, garlic powder, onion powder, dried thyme, salt, and pepper. Toss until evenly coated.
- Spread the seasoned vegetables in a single layer on one side of the prepared baking sheet.
- Pat the salmon fillets dry with a paper towel. Drizzle the remaining 1 tablespoon of olive oil over the salmon and season generously with salt and pepper.
- Place the salmon fillets on the other side of the baking sheet, ensuring they are not touching the vegetables too much.
- Bake for 18-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized. The cooking time may vary depending on the thickness of your salmon fillets.
- Carefully remove the baking sheet from the oven. Drizzle fresh lemon juice over the salmon and vegetables before serving.
- Serve immediately and enjoy your healthy, simple sheet pan dinner!
Notes
Line your baking sheet with parchment paper for even easier cleanup. Ensure vegetables are cut into similar sizes for even cooking. Don't overcrowd the pan; use two sheets if necessary to ensure everything roasts rather than steams. Feel free to vary the spices – smoked paprika, garlic powder, or a dash of chili flakes work wonderfully.