Lemon-Dill Salmon with Roasted Sweet Potatoes and Broccoli

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Bright, tender salmon fillets paired with caramelized sweet potatoes and crisp broccoli for a balanced, satisfying meal. This Mediterranean-inspired sheet-pan recipe (whole30), ready in about 32 minutes, pairs salmon fillet, sweet potatoes, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 22 min Serves 1 Mediterranean cuisine 385 cal/serving

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Ingredients

6 oz salmon fillet
1 cup, diced 1/2-inch sweet potatoes
1 cup, chopped into florets broccoli
2 tsp olive oil
1 tbsp, chopped fresh dill
1 tsp lemon juice

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Instructions

Step 1: Preheat oven to 425°F. Toss 1 cup diced sweet potatoes and 1 cup broccoli florets with 2 tsp olive oil on a sheet pan. Season with salt and pepper, then roast for 20 minutes until sweet potatoes are tender and broccoli is slightly charred.
Step 2: Rub 6 oz salmon fillet with 1 tsp lemon juice and 1 tbsp chopped fresh dill. Place on a separate sheet pan and roast for 12 minutes until opaque and easily flaking.
Step 3: Arrange roasted vegetables on a plate, top with salmon, and drizzle with any pan juices. Serve immediately while hot.