Sheet Pan Salmon With Vegetables

• 4 salmon fillets (about 6 oz each)
• 2 large sweet potatoes, cut into ½-inch cubes
• 1 large head broccoli, cut into florets
• 2 tablespoons extra virgin olive oil, for the salmon
• 2 tablespoons extra virgin olive oil, for the vegetables
• 1 lemon, juiced
• 4 garlic cloves, grated
• 1 teaspoons fine sea salt, plus more to taste
• Cracked black pepper

INSTRUCTIONS

1. Preheat & prep: Line a large sheet pan with parchment paper and preheat the oven to 425°F.
2. Roast the sweet potatoes: Toss 2 large sweet potatoes, cut into ½-inch cubes with 1 tablespoon of 2 tablespoons extra virgin olive oil, for the vegetables, a pinch of sea salt and some black pepper. Spread in a single layer on the sheet pan and roast for 15 minutes 15:00 to give them a head start.
3. Season the salmon: Meanwhile, pat 4 salmon fillets (about 6 oz each) dry and squeeze 1 lemon, juiced over the top. Whisk 2 tablespoons extra virgin olive oil, for the salmon with 4 garlic cloves, grated, brush over the salmon, and season with salt and black pepper.
4. Prep the broccoli: Toss 1 large head broccoli, cut into florets with the remaining 2 tablespoons extra virgin olive oil, for the vegetables and a pinch of salt.
5. Add salmon & broccoli: After 15 minutes, push the sweet potatoes to one side of the pan. Add the salmon and broccoli in a single layer alongside them.
6. Roast until done: Return the pan to the oven and roast for 12-14 minutes, until the salmon flakes easily with a fork and the sweet potatoes are tender.
7. Serve: Plate the salmon with the sweet potatoes and broccoli.