Roasted Salmon with Sweet Potato, Broccoli, and Brown Rice

Flaky roasted salmon fillets paired with tender sweet potatoes, crisp broccoli florets, and fluffy brown rice, offering a balanced and vibrant meal.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $6.25/serving

Dietary

• High-Fiber
• High-Protein
• Gluten-Free
• Dairy-Free
• Nut-Free

Tags

• sheet pan
• roast
• healthy
• savory
• fresh
• quick

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 0.5 teaspoon garlic powder
• 1 teaspoon salt (to taste)
• 0.5 teaspoon black pepper (freshly ground, to taste)
• 4 salmon fillets (6 ounce)
• 2 sweet potatoes (large, peeled and diced into 1-inch cubes)
• 4 cup broccoli florets
• 1 cup brown rice (uncooked)
• 2 cup water
• 1 tablespoon lemon juice (fresh, for serving)

Instructions

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper for easier cleanup.
2. In a small bowl, combine olive oil, dried thyme, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. In a large bowl, toss diced sweet potatoes and broccoli florets with half of the olive oil mixture. Spread in a single layer on one side of the prepared baking sheet.
4. Pat salmon fillets dry and brush with the remaining olive oil mixture. Place salmon on the other side of the baking sheet with the vegetables.
5. Place the baking sheet in the preheated oven and roast for 15-20 minutes, or until salmon is cooked through and vegetables are tender-crisp. Cooking time may vary based on salmon thickness.
6. While the salmon and vegetables roast, cook brown rice: In a medium saucepan, combine uncooked brown rice and 2 cups water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all liquid is absorbed and rice is tender. Fluff with a fork.
7. Serve roasted salmon and vegetables immediately with a side of brown rice. Squeeze fresh lemon juice over the top before serving, if desired.

Notes

Leftovers store well in an airtight container for up to 3 days. Reheat gently in the microwave or oven.

Nutrition (per serving)

• Calories: 590
• Protein: 45.3 g
• Carbohydrates: 54.1 g
• Fat: 23.9 g
• Fiber: 9.3 g
• Sodium: 350 mg
• Saturated Fat: 3.8 g
• Sugar: 9.2 g
• Cholesterol: 125 mg