1. Prepare the Vegetables: Preheat your oven to 400 F (200 C). On a large baking sheet, toss the diced sweet potato with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them in a single layer. On a separate part of the baking sheet (or a second sheet if needed), toss the broccoli florets with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper.

2. Roast the Vegetables: Place both baking sheets in the preheated oven. Roast the sweet potatoes for 10 minutes, then add the broccoli to the oven for another 10-15 minutes, or until the sweet potatoes are tender and slightly caramelized, and the broccoli is tender-crisp.

3. Season the Salmon: While the vegetables are roasting, pat the salmon fillets dry with paper towels. In a small bowl, combine the minced garlic, lemon juice from half a lemon, dried dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

4. Cook the Salmon: You can either bake the salmon alongside the vegetables or pan-sear it. For baking, place the salmon fillets on a separate baking sheet or add them to one of the vegetable sheets (if there’s room) during the last 12-15 minutes of vegetable cooking. Spoon the garlic-lemon mixture over each salmon fillet and top with a lemon slice. Bake until the salmon is cooked through and flakes easily with a fork, typically 12-15 minutes depending on thickness. If pan-searing, heat a non-stick skillet over medium-high heat with a drizzle of olive oil. Sear salmon skin-side down for 5-7 minutes, then flip and cook for another 3-5 minutes, until cooked through.

5. Assemble the Bowls: While the salmon and vegetables finish cooking, warm your cooked quinoa or brown rice if it’s not already hot.

6. Serve and Garnish: Divide the cooked quinoa or rice among four bowls. Top each with roasted sweet potatoes, roasted broccoli, and a salmon fillet. Garnish with fresh chopped parsley or cilantro, if desired, and an extra squeeze of fresh lemon juice.