Recipe and Cooking Instructions
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serving: 1 | Calories: 407kcal | Carbohydrates: 32g | Protein: 31g | Fat: 16g | Saturated Fat: 2g
2 sweet potatoes peeled and cut into cubes
2 tablespoons olive oil
12 ounces broccoli florets
4 salmon fillets about 4-6 ounces each
¼ cup sugar free maple syrup
2 tablespoons Dijon mustard
Salt and pepper
Heat the oven to 425 degrees F.
Be sure to line a rimmed baking sheet with aluminum foil and spray with cooking spray for easy clean up afterwards.
Spread sweet potatoes and broccoli onto the prepared pan and drizzle about 2 tablespoons of olive oil, or more as needed to fully coat the vegetables. Then toss the vegetables in the oil and season with salt and pepper.
Roast for 10-15 minutes, or until potatoes are just about fork-tender.
While potatoes and broccoli are roasting, prepare glaze for salmon in a small bowl. Whisk together maple syrup, mustard, ¼ teaspoon salt, and ¼ teaspoon pepper.
Now remove vegetables from the oven and turn the oven setting to BROIL on “high.” Spread broccoli and potatoes to the outer edges of the sheet pan to make room in the center for the salmon.
Place the salmon in the center of the tray, leaving at least a ½-inch of space in between each fillet so that they can cook evenly. Next, brush glaze on top of each piece of salmon.
Broil for 7-10 minutes, or until salmon flakes easily with a fork and top is browned and crispy. Potatoes and broccoli should be roasted and tender as well. The total broiling time will depend on the size and thickness of your fish.
Done! Now portion out your meals and have them ready for the week!