I was craving something fresh and nourishing after a week of travel and heavier meals, and since Logan wasn’t home, I capitalized on the opportunity to make salmon (one of the few foods he hates 😉). This sheet pan meal, which involved just a handful of ingredients, really hit the spot (the Dijon-spiked dressing makes it) and came together in about 30 minutes. The recipe below is for one but can easily be multiplied, and there’s a step-by-step tutorial in Stories for the next 24-hours should you be a visual learner! __ Sheet Pan Salmon with Charred Broccoli, Sweet Potatoes, and Sweet and Spicy Dressing (Serves 1) __ Ingredients: One 6- to 8-ounce salmon filet, skin removed 1 small sweet potato, cut into a 3⁄4-inch dice 11⁄2 cups broccoli florets 11⁄2 tablespoons light sesame oil Kosher salt Pepper For the dressing: 11⁄2 tablespoons coconut aminos (or 11⁄2 tablespoons low-sodium soy sauce plus 1⁄2 teaspoon honey) 1 teaspoon Dijon mustard 1 teaspoon white vinegar 1⁄2 teaspoon toasted sesame oil Pinch of crushed red pepper For garnish: (optional) Sesame seeds 1 scallion, thinly slices __ Instructions: 1️⃣ Preheat the oven to 400 degrees. Remove the salmon from the fridge to come to room temperature. 2️⃣ Add the sweet potato and broccoli to a large rimmed baking sheet. Drizzle with 1 tablespoon of the sesame oil and season with salt and pepper. Toss to coat. Arrange the vegetables in an even layer leaving a bit of space between each one. Roast for 10 minutes. 3️⃣ Pat the salmon dry with paper towel. Rub the fish all over with the remaining 1⁄2 tablespoon of sesame oil and season on both sides with salt and pepper. 4️⃣ When the 10 minutes is up, give the vegetables a stir. Make some space on the baking sheet, and add the salmon to the pan. Return the fish and vegetables to the oven for 12-15 minutes or until the salmon flakes easily with a fork. 5️⃣ Meanwhile, combine all the ingredients for the dressing in a small bowl. 6️⃣ Transfer the vegetables to a shallow bowl or plate and top with the salmon. Drizzle everything with the dressing and garnish with sesame seeds and scallions if you have them.