Sheet-pan salmon with broccoli and sweet potatoes: Get the recipe!

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Tilapia is a more budget-friendly fish option.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

Preheat the oven to 425°F (220°C).

Chop up broccoli and sweet potatoes into cubes, ensuring they are medium-sized for even cooking.

Place the chopped sweet potatoes and broccoli on a baking sheet lined with parchment paper.

Drizzle a little olive oil over the veggies and season with salt and black pepper.

For the salmon, use one large piece instead of fillets, and remove the skin if desired.

Mix equal parts honey and Dijon mustard in a bowl to create the honey mustard sauce.

Spread the honey mustard sauce over the salmon and allow some to run off onto the veggies.

Scatter the seasoned veggies around the salmon on the baking sheet.

Bake in the preheated oven for 25 to 30 minutes.

If you want to prepare a simple sauce, cook the broccoli and sweet potatoes for 10 to 15 minutes before adding the salmon to adjust cooking time.

For a leftover salmon salad, flake the cooked salmon and mix it with bib lettuce, celery, and chives, adding a dressing made from lemon zest, capers, Dijon mustard, salt, pepper, and a splash of white wine vinegar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens