Sheet-pan salmon, sweet potato, and broccoli

Method

1. Heat the oven to 220°C. Toss sweet potato with 20 ml oil, half the paprika, thyme, 3 g salt, and half the pepper. Spread in one layer and roast 20 minutes.
2. Toss broccoli and onion with 15 ml oil, 2 g salt, and the remaining paprika and pepper. Turn the sweet potato, add the vegetables, and roast 8 to 10 minutes.
3. Mix the remaining oil with garlic, zest from half the lemon, and remaining salt. Pat the salmon dry and rub with the mixture.
4. Stir the vegetables and create four spaces. Add salmon and roast 10 to 14 minutes, until the thickest part reaches 63°C or flakes easily.
5. Squeeze half the lemon over the tray. Cut the rest into wedges. Portion into four shallow containers and cool before sealing.

Meal-Prep and Storage

• Refrigerate within 2 hours and use within 3 days at 4°C or colder.
• Freezing the assembled meal is not preferred. If needed, freeze sweet potato separately for up to 2 months.
• Serve salmon cold from refrigeration or warm it gently, covered, at 150°C or reduced microwave power. Reheat vegetables separately for better texture.
• Pack lemon wedges separately.

Notes

• Gluten-free as written when spices are verified.
• Similar-size sweet-potato cubes and an uncrowded tray are important for browning.

Sources Consulted

• Food Network, “Roasted Salmon with Sweet Potatoes and Broccolini”
• Food Network, “Family Sheet Pan Salmon Dinner”
• FoodSafety.gov, “Safe Minimum Internal Temperatures”
• FoodSafety.gov, “Cold Food Storage Chart”