Sheet-Pan Salmon with Sweet Potatoes & Broccoli

Nutrition Notes

Is Salmon Healthy?

Salmon is a nutrition powerhouse! It will provide you with plenty of protein, vitamin B12, selenium, potassium, antioxidants and heart-healthy omega-3s. Omega-3s have been shown to protect the heart, reduce inflammation, improve cognitive function, protect the eyes and improve mental health. The other compounds in salmon have been linked to healthier red blood cells, improved blood pressure, protection from harmful UV rays and free radicals, boosted immunity and improved mood.

Is Broccoli Good for You?

While the smell of broccoli can be a turn-off for some, broccoli has some amazing health benefits. As a cruciferous vegetable, broccoli contains cancer-prevention and cancer-fighting compounds and immunity-boosting properties. It will also help protect your skin and bones and lower blood pressure. In just 1/2 cup of broccoli, you’ll get about 2 grams of fiber and 21% of your day’s worth of folate.

Tips from the Test Kitchen

How Do You Buy the Freshest Salmon?

When buying fresh salmon fillets, the salmon should be firm to the touch and should bounce back after touching. It should have a mild, neutral smell and not be overly fishy.

Why Should I Roast the Sweet Potatoes First?

Give the cubes of sweet potatoes a 15-minute head start to soften in the oven before adding the broccoli and salmon. The broccoli and salmon cook more quickly, so roasting in stages is how everything finishes cooking at the same time.

How Do I Know When Salmon Is Done?

If you have an instant-read thermometer, insert it into the thickest part of the salmon until it registers 145°F. It’s best to use an instant-read thermometer to check for internal doneness, but there are a couple of cues to look for if you don’t have one. Salmon is cooked when it turns opaque all the way through and flakes easily with a fork.

Frequently Asked Questions

Can I Make Sheet-Pan Salmon with Sweet Potatoes & Broccoli Ahead?

Yes, you can! After cooking, cool it completely and refrigerate in an airtight container for up to 3 days.

Additional reporting by Jan Valdez and Carrie Myers

• 3 tablespoons low-fat mayonnaise

• 1 teaspoon chili powder

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes

• 4 teaspoons olive oil, divided

• ½ teaspoon salt, divided

• ¼ teaspoon ground pepper, divided

• 4 cups broccoli florets (8 oz.; 1 medium crown)

• 1 ¼ pounds salmon fillet, cut into 4 portions

• 2 limes, 1 zested and juiced, 1 cut into wedges for serving

• ¼ cup crumbled feta or cotija cheese

• ½ cup chopped fresh cilantro

1. Preheat oven to 425 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.

2. Combine mayonnaise and chili powder in a small bowl. Set aside.

3. Toss sweet potatoes with 2 tsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl.

4. Spread on the prepared baking sheet. Roast for 15 minutes.

5. Meanwhile, toss broccoli with the remaining 2 tsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper in the same bowl.

6. Remove the baking sheet from oven. Stir the sweet potatoes and move them to the sides of the pan. Arrange salmon in the center of the pan and spread the broccoli on either side, among the sweet potatoes.

7. Spread 2 Tbsp. of the mayonnaise mixture over the salmon.

8. Bake until the sweet potatoes are tender and the salmon flakes easily with a fork, about 15 minutes.

9. Meanwhile, add lime zest and lime juice to the remaining 1 Tbsp. mayonnaise; mix well.

10. Divide the salmon among 4 plates and top with cheese and cilantro.

11. Divide the sweet potatoes and broccoli among the plates and drizzle with the lime-mayonnaise sauce. Serve with lime wedges and any remaining sauce.

    

Equipment

Large rimmed baking sheet

Nutrition Facts (per serving)