Description
Garlic-paprika salmon, sweet potato and broccoli roasted on one sheet pan and packed with rice into two meal-prep containers.
Ingredients
- 1 medium sweet potato, peeled and cut into 3/4-inch cubes
- 1 1/2 tablespoons olive oil, divided
- 1 teaspoon garlic powder, divided
- 1/2 teaspoon smoked paprika, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 2 skinless salmon fillets (6 ounces each), about 1 inch thick
- 1 lemon, zested and cut into wedges
- 2 cups broccoli florets
- 1 1/2 cups cooked rice or quinoa, for packing
Instructions
- Heat the oven to 400°F and line a rimmed baking sheet with parchment. Toss the sweet potato with half the olive oil, half the garlic powder, half the paprika and a pinch of the salt, spread it on one side of the pan and roast for 10 minutes.
- Meanwhile, pat the salmon dry. Rub the fillets with a little of the remaining oil and season with the rest of the garlic powder and paprika, most of the remaining salt, the pepper and the lemon zest. Toss the broccoli with the last of the oil and salt.
- Stir the sweet potato, then set the salmon in the middle of the pan and spread the broccoli on the open side. Roast for 12 minutes, until the salmon flakes easily and reaches 145°F in the thickest part, the sweet potato is tender and the broccoli is browned at the edges.
- Let everything cool on the pan for 15 minutes.
- Divide the rice, sweet potato, broccoli and salmon between two meal-prep containers, tuck in the lemon wedges, cover and refrigerate.
Notes
Equipment: rimmed baking sheet, parchment paper, instant-read thermometer, two meal-prep containers with lids
- Thinner fillets cook faster; start checking a few minutes early.
- Frozen salmon works if it is fully thawed in the fridge and patted dry first.
- Green beans or asparagus can replace the broccoli; they roast in the same time.
- A squeeze of lemon at mealtime brightens the salmon after a day or two in the fridge.
- Refrigerate the containers for up to 3 days.
- Eat cold, or reheat gently in the microwave, covered, until hot.
- Cook fish to 145°F (USDA FSIS).
- Refrigerate within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 10 minutes
- Rest Time: 15 minutes
- Cook Time: 22 minutes
- Category: Lunch
- Method: Baked
- Cuisine: American