Preheat your oven to 425 degrees Fahrenheit. If you are using a cast iron skillet, make sure that it is well-seasoned, and/or feel free to coat it with a thin layer of oil prior to cooking. If you are using a sheet pan, line it with parchment paper.

Peel (optional) the sweet potato and dice into small chunks. Cutting them relatively the same size will ensure even cook times. Toss with 1 Tbsp of oil and sprinkle on the seasoning of your choice. 

Arrange the diced sweet potato in a single layer, spread over the whole pan. Pop it into the pre-heated oven for 10 minutes. 

While the potato is in the oven, cut your broccoli into smaller florets if not already chopped. Toss with 1 Tbsp oil and sprinkle on the seasoning of your choice - just as done for the potatoes. Sprinkle the same seasoning on the top of your salmon fillet as well.

After the 10 minutes is up, take the pan out of the oven and move all the sweet potato to one section of the pan. Add in the prepared broccoli and the salmon fillet skin side down. Place the pan back into the oven for 15 minutes (or until the salmon is pink and flakes easily with a fork). Time may vary slightly depending how thick your salmon fillet is.

Remove pan from the oven and serve hot. This meal tastes delicious with fresh lemon juice squeezed over top but would also be amazing with Dijon mustard or balsamic vinaigrette. Enjoy!