Description
A simple, nourishing anti-inflammatory dinner featuring salmon, sweet potatoes, and broccoli—rich in omega-3s, fiber, and antioxidants.
Ingredients
Scale
- 2 salmon fillets (4–6 oz each)
- 1 large sweet potato, cubed
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried thyme or Italian herbs
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Lemon wedges, for serving
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sweet potato cubes with 1 tablespoon olive oil, half the garlic, salt, and pepper. Spread on one side of the sheet pan.
- Roast sweet potatoes for 15 minutes.
- Meanwhile, season salmon fillets with remaining olive oil, garlic, and thyme.
- After 15 minutes, add salmon and broccoli to the sheet pan.
- Continue roasting for another 15 minutes, or until salmon is flaky and vegetables are tender.
- Serve with a squeeze of lemon.
Notes
You can use frozen broccoli—just thaw before roasting.
Swap salmon for sardines or trout for variety.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Anti-Inflammatory
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 6g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg