Preheat your oven to 400°F. Combine sweet potatoes with 1/2 tablespoon olive oil onto a sheet pan and season with salt & pepper. Roast for 15 minutes.
While the sweet potatoes are roasting, make the teriyaki sauce by combining all sauce ingredients except for some starch & water in a medium saucepan over medium high heat.
Whisk together the cornstarch and water. Bring the sauce to a boil, then whisk in the cornstarch slurry. Lower heat & continue whisking a few more seconds until the mixture thickens. Turn off heat.
When the potatoes are done roasting, remove the sheet pan from the oven and push the potatoes out to the edges. Place the salmon fillets in the center & drizzle with 1/2 tablespoon of the olive oil. Season lightly with salt and pepper.
Add the broccoli & shallots, and remaining tablespoon of olive oil around the salmon.
Brush a little less than half the sauce sauce over the salmon. Place the sheet pan back in the oven and roast for an additional 15 minutes
Top salmon (and veggies if you would like) with the remaining sauce and serve!
Servings 4
Serving Size 5 oz. salmon plus veggies
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and can have slight rounding.