Easy Steamed Salmon With Sweet Potatoes And Broccolini Food

ROASTED SALMON WITH SWEET POTATOES AND BROCCOLINI

Roasted Salmon with Sweet Potatoes and Broccolini image

Provided by Geoffrey Zakarian

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 sweet potatoes
4 cups roughly chopped trimmed broccolini (bottom 1 inch of stems trimmed)
1 red onion, thinly sliced
1/4 cup extra-virgin olive oil, plus more for drizzling
1 teaspoon herbes de provence
Kosher salt and freshly ground black pepper
4 skinless salmon fillets, about 6 ounces each
2 tablespoons white wine
1 lemon, juiced
1/2 cup sliced scallions
Fresh cilantro leaves, for garnish

Steps:

Line a sheet pan with aluminum foil and place in the oven. Preheat the oven to 400 degrees F.
Microwave the sweet potatoes on high for about 2 minutes. Slice the potatoes in half width-wise and then cut into wedges (or use an apple slicer to cut into wedges).
Toss the sweet potatoes with the broccolini, red onion, olive oil and herbes de provence in a bowl. Season with salt and pepper.
Arrange the vegetables on the preheated sheet pan, lay the salmon on top and season the salmon with a drizzle of olive oil and some salt and pepper. Pour the white wine onto the sheet pan. Roast until the fish is cooked and the vegetables are browned and crispy, 12 to 15 minutes.
Divide the salmon and vegetables among serving plates. Drizzle each plate with lemon juice and garnish with scallions and cilantro.

EASY STEAMED SALMON WITH SWEET POTATOES AND BROCCOLINI

Easy Steamed Salmon with Sweet Potatoes and Broccolini image

For a quick and healthy weeknight dinner turn to salmon. This 20-minute entrée pairs skinless salmon fillets with nutritious sweet potatoes and broccolini, and a drizzle of miso vinaigrette.

Provided by Riley Wofford

Time 25m

Yield 2

Number Of Ingredients 8

Ingredients

1 small sweet potato, peeled and cut into 1/2-inch slices
1 bunch Broccolini, ends trimmed
Kosher salt and freshly ground pepper
2 (4-ounce) skinless wild-salmon fillets
2 tablespoons apple-cider vinegar
2 teaspoons white miso
2 teaspoons safflower oil
2 teaspoons chopped fresh chives

Steps:

Arrange sweet potato and Broccolini in a steamer basket and place in a large pot filled with 1 inch of water; season with kosher salt and pepper. Bring to a simmer, cover, and cook 6 minutes.
Add salmon fillets to basket; season. Cover and cook until fish is done and vegetables are crisp-tender, 8 minutes more.
Meanwhile, whisk together vinegar, miso, oil, and chives; season. Serve, drizzled over fish and vegetables.

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