Baked Salmon with Sweet Potato and Broccoli
One tray, three ingredients and forty minutes, most of it hands-off in the oven.
40 min
2 servings
Difficulty 2/5
Lunch · Dinner
Prep 12 min · Cook 28 min
The sweet potato goes in first and roasts for eighteen minutes alone, because salmon is done in ten and broccoli in less. Everything finishes together on the same tray, seasoned only with garlic, thyme and lemon.
Per serving
669
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
Lemon
30 grams
Tray
Salmon, Atlantic
2 fillets (300 grams)
Sweet Potato
400 grams
Broccoli
300 grams
Olive Oil
2 tablespoons (28 grams)
Garlic
2 cloves (6 grams)
Thyme, dried
1 teaspoon (1 gram)
Salt
to taste
Black Pepper
to taste
Steps
Heat the oven to 200 °C. Cut the sweet potato into 2 cm cubes, leaving the skin on.
5 min
Toss the cubes with one tablespoon of the oil, the thyme, salt and pepper, spread them on a tray in one layer and roast 18 minutes. They need this head start — the salmon does not.
18 min
Cut the broccoli into florets and toss them with the rest of the oil and the sliced garlic.
2 min
Push the sweet potato to one side, add the broccoli and lay the salmon fillets skin down between them. Roast 10–12 minutes, until the fish flakes under a fork.
10 min
Squeeze the lemon over the whole tray before serving.
1 min
Serving suggestion
A spoon of Greek yogurt with lemon and dill turns the tray into a full plate.
Storage
Keeps two days in the fridge. Eat the salmon cold rather than reheating it — it dries out fast.
Notes
Trout or cod both work, but cod needs two or three minutes less.
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