A simple, healthy sheet pan dinner loaded with vegetables

1. 1 lb. salmon
2. 1 head broccoli, cut into florets
3. 1 pint cherry tomatoes
4. 4-5 tbsp. extra virgin olive oil, divided
5. kosher salt and pepper, to taste
6. lemons, for serving alongside (optional)

1. Preheat oven to 425. Line a large baking sheet with parchment paper.
2. Toss broccoli florets and cherry tomatoes in 3-4 tablespoons of oil and generously salt and pepper. Roast for 20 minutes, or until the tomatoes are blistered and the broccoli has taken on some color.
3. Remove sheet pan from oven, add salmon to the middle of the pan. Drizzle salmon with remaining olive oil and season with salt and pepper.
4. Roast for an additional 8-10 minutes, or until salmon reaches an internal temperature of 145.
5. Serve immediately with store bought aioli, pesto or Romesco sauce for drizzling over.

Sub in any peak-season produce and serve this easy weeknight dish with any starch you please. We especially love this over steamed brown rice.