Sheet-Pan Salmon, Sweet Potatoes and Broccoli

Ingredients

0 of 10 out on the counter

• 1¼ lb skinless wild sockeye salmon fillets, in 4 pieces
• 2 medium sweet potatoes (about 1 lb), peeled and cut in ¾-in cubes
• 4 cups broccoli florets (about 12 oz)
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp dried dill
• ¼ tsp salt
• ¼ tsp black pepper
• 1 lemon, zested, then juiced (about 3 tbsp juice)

All set! Everything is out. Time to bake.

Method

1. 1Set the oven to 425 °F. Cover your biggest rimmed pan with parchment.
2. 2Toss the sweet potatoes on the pan with 1 tbsp of the oil, the paprika, the garlic powder and the salt. Spread in one layer and roast 15 minutes.
3. 3Toss the broccoli with the other tbsp of oil. Pat the salmon dry and rub the lemon zest, dill and pepper over the tops.
4. 4Pull the pan out. Push the sweet potatoes to one side, add the broccoli, and set the salmon in the cleared space, skin side down if it has skin.
5. 5Roast 12 to 15 minutes more, until the salmon flakes at its thickest point, the fish reads 145 °F on a thermometer, and the sweet potatoes are tender when poked. Thicker pieces take the long end.
6. 6Squeeze the lemon juice over everything and serve.
7. 7Cool leftovers no more than 2 hours, then refrigerate, covered, up to 3 days. Reheat to 165 °F.