Roasted Salmon, Sweet Potato & Brussels Sprouts Bowl

Ingredients

• 1 lb salmon fillet, cut into 1-inch cubes
• 2 medium sweet potatoes, peeled and cubed
• 12 oz Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp dried thyme. Spread on a baking sheet and roast for 20 minutes.
3. Toss Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp dried rosemary. Add to the baking sheet with sweet potatoes and roast for another 15-20 minutes until tender and caramelized.
4. Season salmon cubes with 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp dried thyme, and 1/2 tsp dried rosemary. Place on a separate baking sheet and roast for 12-15 minutes until cooked through.
5. Remove all ingredients from the oven. Sprinkle roasted sweet potatoes and Brussels sprouts with grated Parmesan cheese and chopped parsley. Serve with the roasted salmon on top.