Ingredients:

  • 3 (6 oz / 170g) salmon fillets, skin-on
  • 1 lb (450g) baby sweet potatoes, halved or quartered
  • 1 bunch (10 oz / 280g) asparagus, woody ends trimmed
  • 2 cups (150g) broccoli florets
  • 2 tbsp (30ml) olive oil, divided
  • 3 tbsp (45ml) melted unsalted butter
  • 2 tbsp (30ml) fresh lemon juice
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) dried oregano
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the quartered sweet potatoes with 1 tbsp (15ml) of olive oil and a pinch of salt, spread them across the pan, and roast for 10 minutes.
  3. Remove the pan from the oven and push the potatoes to the edges to create space in the center.
  4. Place the salmon fillets in the middle and scatter the broccoli and asparagus around the fish.
  5. Whisk together the melted butter, lemon juice, garlic, and herbs; drizzle the glaze evenly over the salmon and vegetables.
  6. Return the pan to the oven and bake for 10–12 minutes.
  7. Switch the oven to broil for the final 2 minutes until the salmon develops a mahogany-colored crust and the broccoli edges are charred.
  8. Remove from the oven when the salmon reaches an internal temperature of 135°F (57°C) and flakes easily with a fork.