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Parve
Easy
3 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
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.
1 pound salmon, skin on
1 large sweet potato
2 cups broccoli florets (bug-free fresh, or frozen, such as Beleaf Frozen Broccoli Florets)
3 tablespoons Gefen Olive Oil
salt, to taste
pepper, to taste
lemon slices for garnish (optional)
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!)
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.
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Is the glaze poured over the veggies as well, or only over the salmon?
I would pour the majority over the salmon and the leftovers over the veggies.
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