I love the current “sheet pan supper” trend, which combines desire to roast everything with the need to get a healthy weeknight dinner on the table quickly. Cooking everything on the same sheet pan allows the veggies to roast in the meat’s juices, which amplifies the flavor.
- 3 large sweet potatoes, peeled and diced into 1/-2 to 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- Olive oil
- 2 crowns broccoli, cut into florets
- 1 1/2 lb. salmon or steelhead trout, cut into 2-inch filets
- 1 lemon, cut into thin slices
Position oven racks in the top third and lower third of the oven. Heat the oven to 425º. Cover two half sheet pans with heavy-duty foil.
Divide the diced sweet potatoes among the two baking sheets. Drizzle with olive oil, season with salt and pepper, and stir to coat evenly. Bake for 7 minutes. Rotate the pans from upper to lower racks and back to front, and bake for 7 more minutes.
Remove the pans from the oven and add half of the broccoli to each pan. Drizzle lightly with olive oil, and season with salt and pepper. Bake for 10 minutes.
Remove the pans from the oven, and scoot the veggies to the outer edges of the pans. Place the salmon filets, skin side down, in the center of the pan. Drizzle lightly with olive oil, and season with salt and pepper. Top with lemon slices. Return the pans to the oven and bake 10 minutes, or until the salmon flakes easily with a fork.