PREP: 10 Minutes

COOK TIME: 35 Minutes

SERVES: 4 Servings

DIFFICULTY: Moderate

Ingredients


  • 4 salmon steaks [Golden Fish or John Yi Seafood]
  • 2 medium sweet potatoes (cubed) [O.K. Produce or Iovine Brothers Produce]
  • 2 cups broccoli florets [O.K. Produce or Iovine Brothers Produce]
  • 2 tablespoons olive oil (divided) [Kensington Food Company]
  • 1 lemon (for zest and juice) [O.K. Produce or Iovine Brothers Produce]
  • 2 cloves garlic (minced) [O.K. Produce or Iovine Brothers Produce]
  • Salt and pepper to taste [The Head Nut]
  • Fresh herbs (optional: parsley or dill for garnish) [Iovine Brothers Produce]

Instructions

For the Roasted Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread the sweet potatoes on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and golden.

For the Steamed Broccoli: While the sweet potatoes are roasting, steam the broccoli florets for 5–7 minutes until tender but still crisp. After steaming, toss the broccoli with a bit of lemon juice, salt, and pepper.

For the Salmon Steaks: Pat the salmon steaks dry with a paper towel and season with salt, pepper, and lemon zest. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the salmon steaks and cook for about 4–5 minutes per side, depending on thickness, until the salmon is golden brown on the outside and cooked through. During the last minute, add minced garlic and a squeeze of lemon juice to the pan for added flavor.

Serve: Plate the salmon steaks alongside the roasted sweet potatoes and steamed broccoli. Garnish the salmon with fresh herbs if desired, and add an extra squeeze of lemon for brightness.

Recipe: Courtesy of 

Image: Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Where to Purchase Ingredients