Serves 2

- 2 5 oz salmon fillets

- 1 tbsp maple syrup

- 1 tbsp lemon juice

- Chili powder to taste

- Salt and pepper to taste

- 1 large sweet potato

- 1 tbsp oil (I used avocado oil but olive oil or coconut oil would work too)

- 2 cups frozen or fresh broccoli 

- Onion powder to taste

- Garlic powder to taste

- Chili powder to taste

- Salt and pepper to paste

1. Take a large baking sheet and cover it with parchment paper. Spray a small pan baking dish with cooking spray. Preheat your oven to 425 degrees. 

2. First off, rinse your sweet potato. Peel the potato and chop off the very ends. Chop your sweet potato into bite sized cubes. The smaller they are the quicker they will cook. I tend to chop them on the smaller side!

3. Add your chopped sweet potato to a medium sized bowl and pour 1/2 tbsp of oil over that. To season your sweet potatoes, use salt, pepper, onion powder, garlic powder, and chili powder to taste. I add a few generous shakes of each spice. Stir this all together with a spoon to evenly coat the cubed potato. Pour your sweet potatoes onto your lined baking sheet and spread them out evenly. Pop that into the oven and set a timer for 18 minutes.

4. Meanwhile, you are going to prep your salmon and broccoli. Start by pouring your broccoli into your medium sized bowl and adding 1/2 tbsp oil. Add salt and pepper to taste. Mix this together and set aside.

5. Before you season your salmon, pat them down with a paper towel to dry them off a bit. Place your salmon skin side up into the baking dish. Season with salt and pepper. Massage the seasoning onto the fish. Flip the salmon and repeat. 

6. To make the glaze, add the maple syrup, lemon juice, and a few shakes of chili powder. Stir well to combine. Spoon the glaze over your salmon fillets, making sure to cover them. Cover your baking dish with aluminum foil, making sure there are no holes for the heat to escape through.

7. At this time, take your sweet potatoes out of the oven and flip them over, mixing them around to get an even cook. Add your broccoli to the other side of the baking sheet and put that back into the oven. Put the salmon in the oven as well. Set a timer for 12 minutes.

8. When the timer goes off, flip and mix up your broccoli to get them cooked evenly. Remove the aluminum foil from the salmon dish. Put both pans back into the oven and let that cook for 2-4 more minutes depending on how you like your fish cooked.

9. Finally, remove everything from the oven and divide the roasted sweet potatoes and broccoli onto 2 plates. Top with one salmon fillet per plate. Enjoy!

- Try to cook everything on the top rack in your oven so they’re cooking at the same speed. 

- Do not skip out on the aluminum foil! The maple syrup will burn on the bottom of your baking dish if it cooks uncovered for too long.

- Feel free to use different spices as you’d like.

- If you would like more flavor of the glaze, you can make extra and pour some on your salmon after it cooks.