Sheet Pan Salmon and Sweet Potatoes

PostpartumAmericanEasyServes 230 min

Roasted salmon fillets alongside diced sweet potatoes and broccoli florets.

This simple, one-pan meal is designed to maximize nutrition with minimal cleanup. Low-mercury salmon is a fantastic source of DHA, an omega-3 fatty acid that is vital for the baby's developing brain and nervous system, and it passes readily into breast milk. Sweet potatoes provide a comforting source of complex carbohydrates for sustained energy, along with vitamin A to aid in postpartum tissue healing, while broccoli adds a boost of fiber and key vitamins to support overall recovery.

View Nutrition Facts

One serving≈650 kcal · 40 g protein

Calories650 kcal

Protein40 g

Carbs51 g · 11.4g sugar

Fat33 g · 6.2g sat

Fiber13 g

Sodium835 mg

Folate244 mcg DFE

Iron4 mg

Calcium206 mg

Choline167 mg

Iodine110 mcg

Vitamin D750 IU

Vitamin B124.5 mcg

DHA + EPA3,000 mg

Zinc2.2 mg

from its ingredients

Ingredients

2 sweet potatoes, peeled and diced into 1/2-inch cubes
1 head broccoli, cut into small florets
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
10 oz salmon, cut into 2 fillets
1 lemon, cut into wedges

Method

1Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2Place the diced sweet potatoes on the sheet pan, drizzle with half the olive oil, and sprinkle with half of the garlic powder, paprika, salt, and pepper. Toss to coat and spread out. Roast for 10 minutes.
3Remove the pan from the oven. Push the sweet potatoes to one side. Add the broccoli florets to the center and the salmon fillets to the other side.
4Drizzle the remaining olive oil over the broccoli and salmon. Season with the remaining garlic powder, paprika, salt, and pepper.
5Return the pan to the oven and roast for another 10 to 12 minutes, until the salmon flakes easily with a fork and the vegetables are tender.
6Serve warm with fresh lemon wedges squeezed over the top.

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