Mediterranean Grilled Salmon

Ingredients

• 2 salmon fillets (6 oz each)
• 2 medium sweet potatoes, cubed
• 2 cups broccoli florets
• 3 tablespoons extra virgin olive oil
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper

Instructions

1. Preheat oven to 425°F (220°C). Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet.
2. Roast sweet potatoes for 10 minutes, then add broccoli florets to the baking sheet. Drizzle with a little olive oil and continue roasting for 12-15 minutes until tender and lightly charred.
3. While vegetables roast, mix 1 tablespoon olive oil with garlic, oregano, thyme, half the lemon juice, and lemon zest. Rub this mixture over the salmon fillets.
4. Heat a grill pan or skillet over medium-high heat. Cook salmon skin-side up for 4 minutes, then flip and cook another 3-4 minutes until the fish flakes easily.
5. Whisk remaining olive oil with the rest of the lemon juice, a pinch of salt, and pepper to make the dressing.
6. Plate the salmon over roasted vegetables. Drizzle with the lemon-olive oil dressing and serve immediately.

Notes

• Swap sweet potatoes for regular potatoes or butternut squash for variety.
• Add capers or Kalamata olives for an extra Mediterranean touch.
• Leftovers work great cold over a bed of mixed greens the next day.