Step 1

Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil and spray with cooking spray. Spread the sweet potatoes and broccoli onto the prepared pan. Drizzle with 2 tablespoons of olive oil, or more as needed to fully coat the vegetables. Toss the vegetables in the oil and season with salt and pepper, to taste. Roast for 10-15 minutes, or until the potatoes are almost fork-tender.

Step 2

While the potatoes and broccoli are roasting, prepare the glaze for the salmon. In a small bowl, whisk together the maple syrup, mustard, ¼ teaspoon salt, and ¼ teaspoon pepper.

Step 3

Remove the vegetables from the oven and turn the oven setting to BROIL on “high.” Push the broccoli and potatoes to the outer edges of the sheet pan to make room in the center for the fish. Place the salmon in the center of the tray, leaving at least ½-inch of space in between each fillet so that the fish cooks evenly. Brush the maple glaze on top of each piece of salmon.

Step 4

Broil for 7-10 minutes, or until the salmon flakes easily with a fork and the top is browned and crispy. The potatoes and broccoli should be roasted and tender as well. The total broiling time will depend on the size and thickness of your fish. If the potatoes and/or broccoli start to get too dark before the salmon is done, just use a spatula to transfer the vegetables to a separate plate. Return the fish to the oven until it's finished.