Community recipe
Maple-Dijon Salmon with Sweet Potatoes, Broccoli & Herbed Lentils
Flaky maple-Dijon salmon sits over tender green lentils with caramelized sweet potatoes and crisp-edged broccoli, finished with a cool lemon-herb yogurt sauce.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 1 tbsp olive oil
- 1 lb sweet potato, scrubbed and cut into 3/4-inch cubes
- 12 oz broccoli florets, rinsed, dried, and trimmed
- 1.5 lb salmon fillets, patted dry and pin bones removed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 0.75 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 1 cup green lentil, rinsed
- 3 cup waters
- 0.5 tsp kosher salt
- 1 lemon, zested and juiced
- 0.75 cup plain greek yogurt
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- 1 garlic, finely grated
- 0.25 cup parsley, finely chopped
- 0.25 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
Make it
Instructions
- 01
Prepare the oven, vegetables, and salmon
Position one rack in the center of the oven and heat it to 425°F. Line a large rimmed baking sheet with parchment paper, then lightly grease the parchment with 1 tbsp olive oil. Scrub, rinse, and thoroughly dry 1 lb sweet potatoes; leave the peel on and cut them into 3/4-inch cubes. Rinse and dry 12 oz broccoli florets, trimming any tough stem ends into bite-size pieces. Pat 1.5 lb salmon fillet dry with paper towels; check for and remove any pin bones, then keep it refrigerated on a clean plate until needed. Toss the sweet potatoes with the remaining 1 tbsp olive oil, 1 tsp smoked paprika, 3/4 tsp kosher salt, and 1/2 tsp black pepper until evenly coated. | Why: A lined, greased pan prevents sticking, while dry vegetables roast rather than steam and dry salmon browns more cleanly.
- 02
Roast the sweet potatoes and start the lentils
Spread the seasoned sweet potatoes in a single layer on the parchment-lined, greased baking sheet prepared earlier. Roast for 15 minutes. Meanwhile, rinse 1 cup green lentils in a fine-mesh sieve. Put them in a medium saucepan with 3 cups water and 1/2 tsp kosher salt; bring to a boil over high heat. Reduce to a gentle simmer, partially cover, and cook for 20 to 25 minutes, until the lentils are tender but still hold their shape. Drain any excess water and cover to keep warm. | Why: Giving the sweet potatoes a head start creates browned edges, while separately simmered lentils stay pleasantly distinct rather than mushy.
- 03
Make the lemon-herb yogurt sauce
While the sweet potatoes and lentils cook, finely grate the zest and squeeze the juice from 1 lemon. In a small bowl, stir together 3/4 cup plain Greek yogurt, 1 tbsp Dijon mustard, 1 tbsp maple syrup, 1 clove garlic, 1/4 cup parsley, 1/4 tsp kosher salt, and 1/4 tsp black pepper with half of the lemon juice and all of the zest. Reserve the remaining lemon juice for the lentils. Spoon half of the sauce into a separate small bowl for brushing the salmon; keep the rest covered for serving. | Why: Dividing the sauce before it touches raw fish keeps the serving portion safe and fresh.
- 04
Roast the salmon and broccoli
After the sweet potatoes have roasted for 15 minutes, carefully remove the baking sheet. Stir the sweet potatoes, then arrange the broccoli around the edges and lightly coat it with the seasoned oil left on the pan. Set the salmon, skin-side down if present, in the center; brush its top with the reserved sauce. Return the pan to the oven and roast for 12 to 15 minutes, until the broccoli is browned at the tips and crisp-tender and the thickest part of the salmon reaches 145°F and flakes easily with a fork. Rest the salmon for 3 minutes on the pan. | Why: Adding the quick-cooking broccoli and salmon later prevents both from overcooking while the sweet potatoes finish browning.
- 05
Finish the lentils and serve
Fluff the warm lentils with a fork and stir in the reserved lemon juice. Taste and season with a small pinch of salt or pepper only if needed. Divide the lentils among four shallow bowls, then top with the roasted sweet potatoes and broccoli. Gently break the rested salmon into large portions, set one portion over each bowl, and drizzle with the reserved lemon-herb yogurt sauce. Serve immediately while the vegetables are hot and the sauce is cool. | Why: Lemon brightens the earthy lentils, and finishing with cool sauce balances the warm, caramelized vegetables.
