Salmon with roasted sweet potatoes and broccoli. A recipe by Diane Kochilas.

Salmon With Roasted Sweet Potatoes And Broccoli

NOTE: Some of the top health benefits of salmon are the following. It may support a healthy heart due to its omega-3 fatty acids. It also may support brain function, as its consumption may reduce age-related brain loss and improve memory. In addition, it may be anti-inflammatory, as oiily fish plays an important role in dampening the effects of inflammation. It may be protective, due to the protective antioxidant called astaxanthin. It also may support healthy aging by reducing the sings of aging and protect the skin against skin aging.
6 h 15 min
25 min


  • 2 large red onions peeled, halved lengthwise, and cut into 6 to 8 wedges
  • 2 green or red bell peppers deseeded and cut into 6 to 8 strips each
  • 8 10-inch [25-cm] long wooden or metal skewers
  • For the salmon:
  • pounds 700 g thick salmon fillet, skin removed, cut into 1½-inch (4-cm) cubes
  • ½ cup fresh orange juice
  • 1 Tbsp Dijon or other mustard
  • 1 Tbsp grated fresh ginger
  • 2 garlic cloves minced
  • 2 tsp Greek raw honey or maple syrup
  • For the vegetables:
  • 3 sweet potatoes preferably organic, unpeeled
  • 1 head of broccoli cut into florets
  • 2 Tbsp grated fresh ginger
  • 3 garlic cloves minced
  • 1 Tbsp dried Greek oregano or thyme
  • Sea salt preferably Greek, to taste
  • ½ to ⅔ cup extra virgin Greek olive oil
  • Note: If using wooden skewers soak them in water for a half hour before threading the salmon onto them.


  1. Whisk the orange juice, mustard, ginger, garlic and honey together in a medium bowl and immerse the salmon pieces in the mixture, tossing to coat. Refrigerate, covered, for at least a half hour or up to 6 hours.
  2. Preheat the oven to 375℉ (190℃).
  3. Cut the sweet potatoes into 1½-inch (4-cm) chunks. Place in a mixing bowl and toss with the broccoli, ginger, garlic, oregano or thyme, sea salt and olive oil. Place in an ovenproof glass or ceramic baking dish.
  4. Remove the salmon from the fridge. Thread each skewer with alternating pieces of salmon, onion, and pepper. Nestle between the sweet potatoes and broccoli in the baking dish. Pour any remaining liquid from the salmon marinade over the skewers. Bake, covered with parchment and aluminum foil, for about 20 -25 minutes, or until everything is fork tender. You can opt to remove the paper and foil about 10 minutes before removing from the oven, so that the salmon (if using) and vegetables char slightly.

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