Preheat oven to 425 degrees.
The vegetables and salmon all roast on one sheet pan, making for easy clean-up.
Servings and Ingredients
|2 small sweet potatoes, peeled and cut into 3-inch sticks|
|8 oz. broccolini spears|
|1 c. frozen pearl onions, thawed|
|4 tbsp. Gustare Vita olive oil, divided|
|2 tsp. fresh rosemary, minced|
|¾ tsp. kosher salt, divided|
|⅛ tsp. Hy-Vee ground black pepper|
|¼ tsp. orange zest|
|2 tbsp. fresh orange juice|
|1 tbsp. Hy-Vee honey|
|2 clove(s) garlic, minced|
|1 dash(es) Hy-Vee cayenne pepper|
|1 lbs. fresh wild salmon fillet, about 1/2-inch-thick|
|Fresh parsley, chopped, for garnish|
|Fresh orange slices, for garnish|
Things To Grab
- Large bowl
- 15x10-inch rimmed baking sheet
Combine sweet potatoes, broccolini, and onions in a large bowl. Drizzle with 2 tablespoons olive oil; sprinkle with rosemary, 1/2 teaspoon salt, and black pepper. Toss until well coated. Transfer to a 15x10-inch rimmed baking sheet. Roast for 15 minutes.
Whisk together remaining 2 tablespoons olive oil, orange zest and juice, honey, garlic, 1/4 teaspoon salt, and cayenne pepper in a small bowl; divide mixture in half.
Push partially roasted vegetables to the edge of the pan. Place salmon, skin side down, in center of pan. Brush salmon with half of the orange juice mixture. Roast for 8 to 10 minutes or until salmon flakes easily with a fork (145 degrees) and vegetables are tender.
Transfer salmon and vegetables to a platter. Serve with reserved orange juice mixture. Sprinkle with parsley; garnish with orange slices, if desired.
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 60mg
- Sodium: 450mg
- Total Carbohydrates: 17g
- Protein: 25g