Sheet Pan Salmon & Vegetables

Instructions

1. 1

   Preheat oven to 400°F. Line a large sheet pan with parchment paper. While it heats, make the glaze: mix soy sauce, honey, 1 tbsp olive oil, half the minced garlic, and juice from half the lemon. This takes 30 seconds and transforms the salmon.

   2 tbsp soy sauce1 tbsp honey1 tbsp olive oil1 1/2 cloves garlic1/2 whole lemon

   The honey-soy glaze is the difference between 'meal prep salmon' and 'restaurant salmon.' Don't skip it.

2. 2

   Toss sweet potato cubes with 1 tbsp olive oil, cumin, salt, and pepper. The cumin adds warmth that pairs perfectly with the sweet potato's natural sugar. Spread on one side of the pan. Roast 10 minutes.

   2 whole sweet potatoes1 tbsp olive oil1/4 tsp cumin

   10m
3. 3

   Toss broccoli separately with 1 tbsp olive oil, remaining garlic, lemon zest, red pepper flakes, salt, and pepper. The broccoli gets its own seasoning profile — don't just use the same oil+salt as the sweet potatoes.

   3 cup broccoli florets1 tbsp olive oil1 1/2 cloves garlic1 tsp lemon zest1/4 tsp red pepper flakes

   Mix the garlic into the oil first and let it sit 2 minutes. This infuses the oil instead of putting raw garlic directly on the fish where it'll burn.

4. 4

   After sweet potatoes have had 10 minutes, add broccoli to the other side of the pan. Place salmon fillets skin-side down between the vegetables. Brush the honey-soy glaze generously over the salmon.

   4 pieces salmon fillets
5. 5

   Roast everything together for 12-15 minutes until salmon flakes easily with a fork (internal temp 145°F). The glaze should be caramelized and glossy.

   13m

   Check broccoli at 10 min — smaller florets may be done sooner. Remove them if they're getting too dark.

6. 6

   Squeeze remaining lemon half over everything. Scatter fresh dill or parsley on top. Serve immediately.

   1 whole lemon