Sweet-Hot Crusted Salmon with Roasted Sweet Potatoes and Broccoli

Ingredients

• 1 1/4 pounds sweet potatoes, scrubbed and cut into 1/2-inch cubes
• 12 ounces broccoli florets
• 2 tablespoons olive oil, divided
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon ground black pepper
• 1 1/4 pounds skinless salmon fillet, cut into 3 equal portions
• 2 tablespoons mayonnaise
• 1 1/2 teaspoons Salted Perfection FORT WORTH, optional upgrade; or 3/4 teaspoon kosher salt, 1/2 teaspoon brown sugar, 1/4 teaspoon chili powder, 1/8 teaspoon garlic powder, and a pinch of ground ginger

Instructions

1. Heat the oven to 400°F. Line one large rimmed sheet pan with foil or parchment so cleanup does not become tomorrow’s problem.
2. Toss the sweet potatoes on the pan with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and the black pepper. Spread them out and roast for 15 minutes.
3. Toss the broccoli with the remaining 1 tablespoon olive oil and 1/4 teaspoon kosher salt. Turn the sweet potatoes, add the broccoli, and roast everything for another 10 minutes.
4. Stir the mayonnaise with FORT WORTH—or the measured pantry alternative—until evenly combined. Pat the salmon dry and spread the mixture over the top and sides in a thin, even coat.
5. Push the vegetables aside and set the salmon on the pan. Roast for 10–14 minutes, until the thickest part of each piece reaches 145°F and flakes easily. If the vegetables finish first, move them to plates while the salmon gets its last couple of minutes.
6. Divide the salmon and vegetables among three plates. Spoon any caramelized pan juices over the sweet potatoes, and dinner is DUNZO!