Sheet Pan Salmon With Sweet Potatoes Broccoli Recipes

ROASTED SALMON WITH SWEET POTATOES AND BROCCOLINI

Roasted Salmon with Sweet Potatoes and Broccolini image

Provided by Geoffrey Zakarian

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 sweet potatoes
4 cups roughly chopped trimmed broccolini (bottom 1 inch of stems trimmed)
1 red onion, thinly sliced
1/4 cup extra-virgin olive oil, plus more for drizzling
1 teaspoon herbes de provence
Kosher salt and freshly ground black pepper
4 skinless salmon fillets, about 6 ounces each
2 tablespoons white wine
1 lemon, juiced
1/2 cup sliced scallions
Fresh cilantro leaves, for garnish

Steps:

Line a sheet pan with aluminum foil and place in the oven. Preheat the oven to 400 degrees F.
Microwave the sweet potatoes on high for about 2 minutes. Slice the potatoes in half width-wise and then cut into wedges (or use an apple slicer to cut into wedges).
Toss the sweet potatoes with the broccolini, red onion, olive oil and herbes de provence in a bowl. Season with salt and pepper.
Arrange the vegetables on the preheated sheet pan, lay the salmon on top and season the salmon with a drizzle of olive oil and some salt and pepper. Pour the white wine onto the sheet pan. Roast until the fish is cooked and the vegetables are browned and crispy, 12 to 15 minutes.
Divide the salmon and vegetables among serving plates. Drizzle each plate with lemon juice and garnish with scallions and cilantro.

SHEET-PAN SALMON AND BROCCOLI WITH SESAME AND GINGER

Sheet-Pan Salmon and Broccoli With Sesame and Ginger image

A healthy sheet-pan dinner that comes together in just 20 minutes? Sign us up. Brushing a simple sesame-ginger glaze onto the salmon before it roasts promotes caramelization on the fish, a feat not easily accomplished when roasting salmon fillets. The garnishes give this dinner a professional finish: A squeeze of lime juice, a sprinkle of sesame seeds, and a handful of thinly sliced scallions make for a beautiful plate.

Provided by Lidey Heuck

Categories dinner, weeknight, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 tablespoons toasted sesame oil
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon honey
1 (2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
1 garlic clove, finely grated
1 pound broccoli, trimmed and cut into florets, thick stems discarded
2 scallions, trimmed and cut diagonally into 1 1/2-inch segments, plus thinly sliced scallions for garnish
1 tablespoon olive oil, plus more for brushing the salmon
Kosher salt and black pepper
4 (6-ounce) skin-on salmon fillets
1/2 lime, for serving
Sesame seeds, for serving

Steps:

Heat the oven to 425 degrees. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.
Place the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss well and roast for 5 minutes.
While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.
Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.

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