Sheet-pan salmon, sweet potato, and broccoli
Units
Servings
Ingredients
Salmon and vegetables
- 800 g sweet potatoes, cut into 2 cm cubes rounded
- 600 g broccoli florets rounded
- 200 g red onion, cut into wedges rounded
- 45 ml olive oil rounded
- 3 g smoked paprika rounded
- 2 g dried thyme or oregano rounded
- 7 g fine salt rounded
- 2 g black pepper rounded
- 2 garlic cloves, finely grated rounded
- 4 salmon fillets, 150 g each rounded
- 1 lemon rounded
Method
Method
- 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.
- 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.
- Mix the remaining oil with garlic, zest from half the lemon, and remaining salt. Pat the salmon dry and rub with the mixture.
- 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.
- 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.