Supports: Omega-3 inflammation support + steady carbohydrate energy + mineral replenishment

Serves: 1

Total Time: 30 minutes

• Sheet pan
• Mixing bowl
• Knife and cutting board
• Spatula or tongs

• 4 oz salmon fillet
• 1 small sweet potato (about 5–6 oz), cubed
• 1 cup broccoli florets
• 1 tbsp olive oil (divided)
• ½ tsp sea salt
• ¼ tsp black pepper
• Lemon wedge

1. Preheat oven to 400°F.
2. In a small bowl, toss cubed sweet potatoes with ½ tbsp olive oil and a pinch of sea salt.
3. Spread sweet potatoes evenly on a sheet pan.
4. Roast for 10 minutes.
5. Toss broccoli with the remaining ½ tbsp olive oil.
6. Remove sheet pan and add broccoli to the pan, spreading it beside the sweet potatoes.
7. Push vegetables slightly to the side and place salmon skin-side down on the pan.
8. Season salmon with remaining sea salt and black pepper.
9. Roast an additional 12–15 minutes until salmon flakes easily with a fork.

Texture cue: Salmon should flake easily and appear opaque while remaining moist.

• Transfer salmon to plate.
• Add roasted sweet potatoes and broccoli alongside.
• Finish with a squeeze of fresh lemon over the salmon.

Omega-3 fats from salmon may help reduce inflammation associated with menstrual cramping.
Sweet potatoes provide complex carbohydrates that support steady energy levels.
Broccoli provides fiber and minerals that support digestion and overall nutrient replenishment.