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Serving Size
4
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Total Time
45 minutes
Ingredients
Vegetables
2-3 sweet potatoes, washed, peeled, and cut into ½ cubes
3 tablespoons olive oil
1 pound broccoli, washed, trimmed, and cut into florets
2 teaspoons fresh thyme, washed
2 cloves garlic, minced
Salt and pepper
Salmon
4 6-oz salmon fillets
2 tablespoons whole grain Dijon mustard
2 tablespoons maple syrup or honey
1 clove garlic, minced
1 teaspoon fresh thyme, washed and chopped
1/2 teaspoon paprika
Salt and pepper
1 lemon, washed and cut into wedges
Directions
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Preheat oven to 425°F.
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In a medium bowl, mix two tablespoons of olive oil, two tablespoons of fresh thyme, and two cloves of minced garlic. Toss in cubed sweet potatoes and season with salt and pepper.
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Arrange on sheet pan and cook for 18 minutes.
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In a medium bowl, toss broccoli with the remaining one tablespoon of olive oil and season with salt and pepper.
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In a small bowl, whisk together Dijon Mustard, maple syrup, paprika, salt and pepper, thyme, and the remaining minced garlic.
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Remove sweet potatoes from the oven, toss them, and move them around to make room for the broccoli and salmon.
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Arrange broccoli and salmon on the sheet pan. Brush honey mustard mixture over each salmon fillet, coating evenly.
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Return sheet pan to oven and cook for about 12 minutes, until salmon reaches 145°F or your desired temperature.
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Squeeze lemon juice on salmon. Enjoy!
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