As much as I love cooking, after a long day of work, it’s usually the last thing I want to do. I’ll resort to quick and easy meals, whether it’s digging into my freezer for a container of soup I made a month ago or throwing together a quick pasta dish that definitely could use more veggies and protein.

Wanting to break out of my routine, I decided to try one of our most-saved recipes. Since so many EatingWell readers have saved it, it had to be worth trying. If you haven’t already tried it, MyRecipes is a great way to keep track of all your favorite EatingWell recipes. When you find a recipe you want to save, just tap the heart icon under the author information to add it to your recipe box. I ended up picking Sheet-Pan Salmon with Sweet Potatoes & Broccoli, which was featured in a collection of our most-saved high-protein dinners.

Because I was cooking for just myself and a friend, I cut the recipe in half and froze the uncooked salmon for another time. I love having salmon on hand because it’s really easy to cook yet feels fancy to me. Plus, the fish is packed with heart-healthy omega-3 fatty acids and antioxidants, which can help reduce inflammation, and is a good source of vitamins D and B12.

Cutting the sweet potato was probably the most difficult part—although my knives are overdue for sharpening, so I’ll take accountability for that. Once I organized my ingredients, I got to work mixing up the mayonnaise-based seasoning. I am admittedly not a fan of mayo, but in an effort to be adventurous, I decided to embrace the condiment. “Most-saved recipe means it’s delicious, so you have to use the mayo!” I told myself, as I worked up the nerve to dish out less than two tablespoons. Dramatic, I know.

Then I seasoned the sweet potatoes with oil, salt and pepper before roasting them on the sheet pan for about 15 minutes. I added the broccoli to the same pan, leaving enough room for my salmon portions. I slathered most of the mayo mixture over the salmon before popping the pan back in the oven for another 15 minutes.

While the dish was cooking, I added some lime juice and zest to the rest of the mayo mix and then I wiped the counters down. The beauty of making a sheet-pan meal is that there aren’t many dishes to wash afterwards, which I truly appreciate any time I cook. After my timer went off, I pulled my tray out of the oven—and subsequently realized that I forgot to buy cilantro and cotija cheese. The salmon smelled and looked heavenly either way so I just moved on to plating, finishing everything off with a drizzle of the citrusy sauce.

Even with the missing garnishes, the dish turned out so delicious. The sweet potatoes and broccoli were tender with a bit of char on the edges, adding some welcome texture and flavor. And the salmon was delicately flaky and had just enough spice to keep me happy. In total, it took under an hour to throw everything together, making this dish a great option for weeknights. I enjoyed it so much that I’m planning to make it for my parents next time they visit. If you’re not one of the many people who already love this recipe, I can confirm that it’s amazing and definitely something I’ll be making again soon!