Chef notes
We make this sheet pan dinner all the time at our house. It has become one of my go-tos because it's so easy and so flavorful, and my 2-year-old daughter will actually eat the salmon, occasionally will eat the sweet potatoes and hopefully someday will eat the broccoli.
Technique tip: By cooking the salmon in one large piece, it allows for the broccoli and sweet potatoes to take the same amount of time to cook. If you want to make a smaller piece of salmon, or filets, bake the broccoli and sweet potatoes for 15 minutes, remove from the oven, then add your salmon fillets and bake an additional 15 minutes.
Ingredients
- 1½ pounds center-cut salmon, skin off (keep as one piece)
- salt and freshly ground black pepper
- 1 head broccoli, cut into florets
- 1 medium sweet potato, diced
- 1 tablespoon olive oil
- 3 tablespoons whole-grain mustard
- 3 tablespoons honey
Preparation
1.Preheat oven to 425 F. Line a sheet pan with parchment paper.
2.Place salmon in the center of prepared sheet pan. Season generously with salt and pepper.
3.In a large bowl, combine broccoli and sweet potato with oil. Season generously with salt and pepper. Scatter veggies around the salmon.
4.In a small dish, whisk mustard and honey. Pour glaze over the salmon. Some will run off; that is OK.
5.Bake for 30 minutes. Increase heat to broil for 3 minutes, keeping an eye on it so it doesn't burn.
6.Remove salmon to serving platter. Use a large spoon to stir the broccoli and sweet potatoes with the remaining glaze on the pan. Serve.