Ingredients:

  • 4 (6-oz / 170g) salmon fillets
  • 1 large (300g) sweet potato, peeled and cut into 1/2-inch cubes
  • 1 bunch (250g) broccolini, ends trimmed
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup pure Grade A maple syrup
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 tsp red pepper flakes

Instructions:

  1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper. Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Roast for 12–15 minutes until edges are golden.
  2. Whisk together maple syrup, soy sauce, Dijon mustard, minced garlic, grated ginger, and red pepper flakes. Set aside half of this glaze for the final coating.
  3. Remove pan from oven. Move potatoes to one side; place salmon in the center and broccolini on the other side. Drizzle broccolini with remaining olive oil and salt. Brush salmon generously with the first half of the glaze.
  4. Return to oven and roast for 10–12 minutes until salmon reaches 145°F (63°C). Immediately brush the remaining fresh glaze over the salmon before serving.