Sheet Pan Salmon & Vegetables

Keep the kitchen clean & your tastebuds happy with this delicious, simple dinner idea. Tasty and nutritious, this sheet pan salmon and veggies will be a go-to recipe to add to your weekly routine.

Yields 3-4 Servings | Total Time 50 Minutes

Ingredients

• 1 lb wild-caught salmon fillet (sockeye or king salmon work great)

• 2-3 medium to large sweet potatoes. - cut into 1/2’’ cubes

• 2 crowns broccoli - cut into 1’’ florets

• 3 cloves garlic - minced

• 5 tbsp extra-virgin olive oil

• Juice of 1/2 lemon

• Salt & pepper to taste

Preparation

1. Preheat your oven to 425F and line two large baking sheets with parchment paper.

2. Add the cut sweet potatoes to one of the baking sheets and drizzle with 1 1/2 tbsp of the olive oil and salt & pepper to taste. Mix to combine and bake for 30-35 minutes, or until cooked through and caramelized.

3. Add the broccoli to the other baking sheet and drizzle with 1 1/2 tbsp of the olive oil and salt & pepper to taste. Mix to combine and move to one half of the baking sheet.

4. Add the salmon fillet to the other half of the baking sheet and drizzle with the remaining 2 tbsp of the olive oil, garlic, and salt & pepper to taste.

5. After the sweet potatoes have been baking for 20-25 minutes, add the baking sheet with the broccoli and salmon into the oven as well and bake for 15 minutes, or until the broccoli is charred and the fish is cooked through. Squeeze the lemon juice over the salmon.

6. Serve up and enjoy. If meal prepping, store any extras in the fridge for up to 4 days.