Sheet-Pan Salmon with Roasted Broccoli and Sweet Potato

Amounts below match 2 servings. Each serving is still about 36g protein and 8g fiber. Salt amounts assume kosher salt — if you use table salt, use half.

• 2 fillets salmon filletabout 6 oz each, skin on or off
• 4 cups broccolibite-size florets and peeled stem
• 1 large sweet potato
• 1 ½ tbsp extra-virgin olive oil
• 2 cloves garlic
• 1 lemon
• ½ tsp sweet paprika
• ¾ tsp kosher salt
• ¼ tsp black pepper

Protein and fiber are estimates for teaching, not a medical plan.

How to cut and prepare

Open a card before you start chopping. The picture shows the shape you are aiming for.

Cube a sweet potatoHide

1. 1

   Scrub the sweet potato under water. The skin is edible and holds fiber, so you can leave it on.

2. 2

   Trim the ends so it sits flat. Cut it in half lengthwise, then lay each half flat and cut into planks about ¾ inch thick.

3. 3

   Stack a few planks and cut them into sticks, then into cubes. Aim for pieces about the same size so they roast together.

Common mistakes

• Cutting some cubes tiny and some huge. Tiny ones dry out; huge ones stay hard in the middle.
• Skipping the dry-off. Wet cubes steam. Pat them dry, then toss with oil and salt.

Cut broccoliShow

Mince garlicShow

Juice a lemonShow

Cook it

You will need: A large sheet pan, Parchment paper if you have it, A sharp knife and board, Tongs or a spatula.

1. 1

   Heat the oven and cut the vegetables

   Set the oven to 425°F and move a rack to the middle. Cube the sweet potato and cut the broccoli while it heats. Pat the vegetables dry so they roast instead of steam. Line the pan if you want an easier cleanup.

2. 2

   Season the pan

   Toss the sweet potato and broccoli with the olive oil, minced garlic, paprika, salt, and pepper. Spread them in one layer. Crowded vegetables steam. Use two pans if you have to.

3. 3

   Roast the vegetables first

   Roast for 12 minutes. Sweet potato takes longer than salmon, so it gets a head start. The broccoli should be bright and just starting to brown at the edges.

4. 4

   Add the salmon

   Push the vegetables aside and lay the salmon on the pan. Sprinkle it with a pinch more salt and pepper. Roast 8 to 12 minutes more. It is done when the thickest part flakes when you twist a fork, and the center is just opaque. If you have a thermometer, 125 to 130°F is moist. Pull it before it looks dry.

5. 5

   Finish with lemon

   Squeeze half the lemon over the pan. Taste a potato. If it wants salt, add a pinch. Serve the salmon with a pile of vegetables. The second lemon half is for the table.