2 large sweet potatoes, peeled & cut into 1-inch cubes
2 cups broccoli florets
2 Tablespoons extra virgin olive oil
1⁄4 teaspoon garlic powder
1⁄4 teaspoon onion powder
1⁄2 teaspoon salt, divided
1⁄4 teaspoon ground black pepper, divided
4 (4-ounce) salmon fillets
3 Tablespoons pure maple syrup
2 Tablespoons Dijon mustard
Heat oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil and spray with non-stick cooking spray.
In a large bowl or plastic resealable bag, add sweet potatoes, broccoli, olive oil, garlic powder, onion powder, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper. Mix together to fully coat the vegetables. Roast for 10 to 15 minutes or until the potatoes are tender.
While vegetables are roasting, prepare the glaze for the salmon. In a small bowl, whisk together maple syrup, mustard, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper.
Remove vegetables from the oven and turn oven setting to BROIL on high. Push vegetables to the outer edges of the baking sheet. Arrange salmon in the center of the pan, leaving a 1⁄2-inch space between fillets. Brush the glaze over salmon. Broil for 7 to 10 minutes or until salmon flakes easily with a fork (broiling time depends on thickness of the fish).