Mediterranean Sheet-Pan Salmon with Sweet Potatoes & Broccoli
This Mediterranean Sheet-Pan Salmon with Sweet Potatoes & Broccoli is a bright, flavorful, and wholesome dinner that’s ready in under 40 minutes. It’s packed with heart-healthy fats from the salmon, nutrient-rich veggies, and a creamy lime-cilantro sauce that ties it all together. The sweet potatoes roast to perfection, the broccoli gets crisp-tender, and the salmon stays juicy and flaky. It’s a one-pan meal that’s simple, balanced, and perfect for a weeknight dinner or light weekend meal.
Total Time: 35–40 minutes
Serves: 4
Ingredients:
1 1/4 lbs salmon fillet, cut into 4 portions
2 medium sweet potatoes, peeled and cut into 1-inch cubes
4 cups broccoli florets
1/4 cup crumbled feta or cotija cheese
1/2 cup fresh cilantro, chopped
2 whole limes (1 zested and juiced, 1 cut into wedges for serving)
3 tbsp low-fat mayonnaise
4 tsp olive oil, divided
1 tsp chili powder
1/2 tsp salt, divided
1/4 tsp ground black pepper, divided
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly oil it.
Prepare the Sweet Potatoes:
In a bowl, toss the sweet potato cubes with 2 tsp olive oil, ¼ tsp salt, and a pinch of black pepper. Spread them evenly on the sheet pan and roast for 15 minutes, stirring halfway through.
Add the Broccoli:
While the sweet potatoes roast, toss the broccoli florets with 1 tsp olive oil, a little salt, and pepper. After 15 minutes, add the broccoli to the sheet pan and continue roasting for 10 more minutes.
Prepare the Salmon:
In a small bowl, mix 1 tsp olive oil, chili powder, lime zest, ¼ tsp salt, and ¼ tsp pepper. Brush this mixture evenly over the salmon fillets.
Add Salmon to the Sheet Pan:
Push the roasted vegetables to the sides of the pan and place the seasoned salmon fillets in the center. Roast everything together for 10–12 minutes, or until the salmon flakes easily with a fork.
Make the Creamy Lime-Cilantro Sauce:
In a small bowl, whisk together the mayonnaise, lime juice, and 2 tbsp chopped cilantro. Taste and adjust with a pinch of salt or extra lime juice if needed.
Assemble and Serve:
Plate the roasted salmon with sweet potatoes and broccoli. Drizzle with the lime-cilantro sauce, sprinkle crumbled feta and the remaining fresh cilantro on top, and serve with lime wedges on the side.
Tips
Even Roasting:
Cut the sweet potatoes into evenly sized cubes so they cook at the same rate. Smaller cubes (about ¾ inch) roast faster and crisp better.
Crispy Broccoli Trick:
Make sure the broccoli is completely dry before roasting — any moisture will cause it to steam instead of crisp. A light drizzle of oil and space between florets makes all the difference.
Perfect Salmon Texture:
Salmon cooks quickly. Check it after 10 minutes; it should flake easily but stay moist. If using thinner fillets, reduce roasting time by a couple of minutes.
Easy Cleanup:
Line your sheet pan with parchment paper or foil for effortless cleanup, especially when working with oily fish.
Flavor Boost:
For extra depth, drizzle the salmon and veggies with a little honey or balsamic glaze right before serving. It brings out the natural sweetness of the potatoes and balances the chili and lime.
Variations
Protein Alternatives:
Swap salmon for chicken breast, shrimp, or cod (adjust cooking times accordingly).
For a vegetarian version, replace salmon with halloumi cheese or chickpeas tossed in olive oil and spices.
Vegetable Options:
Try Brussels sprouts, zucchini, or cauliflower instead of broccoli.
You can also add bell peppers or red onions for extra color and sweetness.
Cheese Choices:
Feta adds a tangy Mediterranean note, while cotija gives a slightly nutty, salty edge.
If you prefer creamier flavor, try crumbled goat cheese.
Sauce Variations:
Replace the mayo with Greek yogurt for a lighter, tangier sauce.
Mix in a little tahini, garlic, or avocado for different creamy textures.
Spice Adjustments:
Add smoked paprika or cumin to the chili powder for a deeper flavor.
For mild heat, swap chili powder for sweet paprika.
Herb Swap:
Not a fan of cilantro? Use parsley, basil, or mint instead.
Add a sprinkle of fresh dill for a coastal Mediterranean touch.
Q&A
Q: Can I use frozen salmon or vegetables for this recipe?
A: Yes, just thaw them completely and pat dry before roasting. Frozen veggies can release water, so make sure to roast them separately or give them extra time to crisp up.
Q: What can I use instead of mayonnaise in the sauce?
A: Greek yogurt is the best alternative. It gives the sauce a lighter, tangier flavor while keeping it creamy. You can also mix in a little tahini or mashed avocado for a different twist.
Q: How do I know when the salmon is done?
A: The salmon should flake easily with a fork and be opaque in the center. If you have a thermometer, aim for an internal temperature of 125–130°F (52–54°C) for medium, or 140°F (60°C) for well-done.
Q: Can I make this meal ahead of time?
A: Absolutely. Roast everything as directed, store in airtight containers, and refrigerate for up to 3 days. Reheat in the oven or air fryer for best texture. The sauce can be made a day ahead too.
Q: What’s the best way to make it spicier?
A: Add a pinch of red pepper flakes, cayenne, or a drizzle of harissa paste to the salmon seasoning mix.
Q: Can I skip the cheese?
A: Yes. The dish is flavorful on its own, but you can add a sprinkle of toasted almonds or pumpkin seeds for crunch instead.
Nutrition
(Per Serving)
(Estimated values, based on 4 servings)
Calories: 470
Protein: 38g
Carbohydrates: 28g
Fat: 22g
Fiber: 5g
Sugar: 9g
Sodium: 530mg
Values may vary depending on salmon thickness, cheese choice, and oil use.
Conclusion
This Mediterranean Sheet-Pan Salmon with Sweet Potatoes & Broccoli is a simple, nourishing, and colorful meal that proves healthy food doesn’t have to be complicated. The salmon comes out tender and flavorful, the veggies are perfectly roasted, and the creamy lime-cilantro sauce adds a refreshing, tangy finish. Everything cooks on one pan, making cleanup easy and mealtime stress-free.