Recipe by: Seafood Nutrition
Sheet-pan meals are great for busy weeknight dinners because they cook quickly, and they’re easy to swap out for seasonal vegetables or what you have on hand.
Servings 4, Prep Time 5 minutes, Cook Time 10 minutes, Total Time 15 minutes
Ingredients:
- 2 cups Diced Sweet Potatoes, about ½ inch cubes
- 1 TBSP Sesame Oil, divided Salt, to taste
- 2/3 Pepper, to taste
- 4 cups Broccoli Florets
- ½ cup Thinly Sliced Red Onion
- Teriyaki Sauce (Kevin’s Natural Foods and Primal Kitchen offer low-sugar, gluten-free pre-made options)
Directions:
- Preheat oven to 400°F. Line a sheet pan with parchment paper and set aside while prepping the ingredients.
- In a medium-sized bowl, toss together the diced sweet potatoes and 1 ½ tsp sesame oil and coat evenly. Transfer sweet potatoes to a parchment-lined sheet pan and season with salt and pepper.
- Place the sweet potatoes in the oven and roast for about 20 minutes, flipping the pieces at 10 minutes.
- Once the sweet potatoes are cooked and softened when pierced with a fork, remove them from the oven and distribute them on the pan with space for the salmon. Place the salmon filets on the sheet pan then season with salt and pepper.
- In a medium bowl, combine the broccoli, red onion, and remaining 1 ½ teaspoon sesame oil. Mix well and season with salt and pepper.
- Sprinkle the broccoli-onion mixture around the salmon and sweet potatoes.
- Reserve 1/2 cup of the teriyaki sauce for garnish; drizzle the remaining sauce over the salmon and vegetables.
- Place the sheet pan back into the oven and bake for 15 minutes or until the salmon reaches 145°F and the broccoli is cooked.
- Serve with the remaining sauce and a sprinkle of sesame seeds.