A simple and healthy sheet pan meal featuring tender roasted salmon, sweet potatoes, and fresh asparagus, seasoned with cumin and garlic powder.

Scale

280 g skinless salmon fillets

400 g sweet potatoes

200 g asparagus

200 g broccoli florets

2 tsp olive oil

1 tsp ground cumin

1 tsp garlic powder

Salt and black pepper to taste

Preheat your oven to 200 degrees C (400 degrees F).
Peel and dice the sweet potatoes into 1-inch cubes.
Trim the woody ends off the asparagus and cut broccoli into florets.
In a large bowl, toss the sweet potatoes, asparagus, and broccoli with 1 teaspoon of olive oil, ground cumin, garlic powder, salt, and pepper.
Spread the vegetables in a single layer on a large baking sheet.
Roast for 15 minutes.
While the vegetables are roasting, pat the salmon fillets dry and season with salt, pepper, and the remaining 1 teaspoon of olive oil.
After 15 minutes, remove the baking sheet from the oven and add the salmon fillets to the sheet pan with the vegetables.
Return to the oven and roast for another 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
Serve immediately.

Recommended kitchen tools: Glass Meal Prep Containers, Fish Spatula and Half Sheet Pan.

Keywords: roasted salmon, sweet potato, asparagus, healthy, sheet pan, easy dinner, meal prep, high protein, weeknight meal