Ingredients:

• 2 salmon fillets (6 oz each)

• 1 large sweet potato (about 1 lb), peeled and cut into 1-inch cubes

• 8-10 oz frozen Brussels sprouts (no need to thaw)

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 lemon (zested and juiced)

• 1 teaspoon dried oregano

• 1 teaspoon paprika

• Salt and pepper to taste

• Fresh parsley, chopped (optional, for garnish)

Instructions:

1 Preheat Oven: Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it.

2 Prep Sweet Potatoes: In a bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, half the minced garlic, salt, and pepper. Spread them out evenly on the sheet pan and roast for 20 minutes (sweet potatoes take a bit longer than baby potatoes).

3 Season Salmon: While the sweet potatoes roast, mix the remaining olive oil, garlic, lemon zest, lemon juice, oregano, paprika, salt, and pepper in a small bowl. Brush this mixture generously over the salmon fillets.

4 Add Brussels Sprouts and Salmon: After 20 minutes, remove the sheet pan from the oven. Push the sweet potatoes to one side. Add the frozen Brussels sprouts to the middle, drizzling with a little olive oil, salt, and pepper. Place the 2 salmon fillets on the other side of the pan.

5 Bake: Return the sheet pan to the oven and bake for 12-15 minutes, or until the salmon flakes easily with a fork, the sweet potatoes are tender, and the Brussels sprouts are crispy on the edges.

6 Serve: Garnish with fresh parsley and an extra squeeze of lemon juice if desired.

This version balances the sweetness of the potatoes with the savory salmon and earthy Brussels sprouts.