Recipe by Chava Cohen

Honey-Glazed Sheet Pan Salmon, Sweet Potatoes, and Broccoli

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Parve Parve
Easy Easy
3 Servings

No Allergens specified

Salmon, veggies and sweet potatoes all cooked up on one sheet pan – easy! This versatile dish checks all the boxes (protein, veggies, carbs!) and is perfect for a Yom Tov starter or a Chol Hamoed lunch/dinner.   For more great ideas this Passover season, watch Pesach in a Pot!   For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup.


Sheet Pan Salmon

  • salt, to taste

  • pepper, to taste

  • lemon slices for garnish (optional)

Honey Glaze

  • 1/4 cup Gefen Honey

  • 2 tablespoons butter/margarine, melted

  • 1 tablespoon brown sugar

  • 2 cloves garlic, chopped (optional)

  • 2 tablespoons dried parsley (if you have fresh – go for it!)


Prepare the Honey-Glazed Sheet Pan Salmon, Sweet Potatoes, and Broccoli


Preheat your oven to 200 degrees Celsius (390 degrees Fahrenheit). Line a large sheet pan with foil or parchment paper.


Slice your salmon into one-and-a-half-inch-wide pieces. Peel the sweet potatoes, slice into chunks, and toss together with the broccoli, olive oil, salt, and pepper.


Place salmon on your sheet pan and surround it with the broccoli and sweet potato mixture.


In a small bowl, combine all the glaze ingredients. Brush or drizzle onto salmon fillets, coating everything evenly. Bake for about 25 minutes until veggies are tender and salmon is cooked through.


If broccoli is browning too much for your liking, simply use tongs to remove and set aside until salmon is fully baked.
Honey-Glazed Sheet Pan Salmon, Sweet Potatoes, and Broccoli

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Shoshana Packouz
Shoshana Packouz
9 months ago

Is the glaze poured over the veggies as well, or only over the salmon?

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Reply to  Shoshana Packouz
9 months ago

I would pour the majority over the salmon and the leftovers over the veggies.

Rob Atkinson
Rob Atkinson
2 years ago

The salmon was delicious but the veggies were the star of the show! The glaze along with the juices from the b e salmon gave the sweet potato and broccoli a tangy sweet flavor. A great recipe