Sesame Crusted Salmon Sheet Pan Dinner

• •
  1 lbs Broccolini
• •
  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  1.5 tsp 1½ teaspoons kosher salt
• •
  1 lbs Salmon
• •
  0.5 tsp ½ teaspoon freshly cracked black pepper
• •
  0.5 tsp Garlic powder
• •
  1 Egg, Whole, Large(44g)
• •
  3 tsp Sesame Oil, Toasted
• •
  3 tbsp Sesame seeds
• •
  10 Bell Pepper(1190g)
• •
  0.3 cup Cilantro, Fresh
• •
  10 Basil, Fresh(5g)
• •
  1 tsp Garlic
• •
  2 tsp Ginger, Fresh Root
• •
  2 tbsp Lime Juice, Fresh
• •
  0.3 cup Tahini (sesame paste)
• •
  1 tbsp Chili Paste, Sambal Oelek
• •
  3 cup Rice, White, Long-Grain

Instructions

1. 1Cook the white rice according to package directions; set aside and keep warm.
2. 2While the rice cooks, prepare the sesame crust: whisk together the large eggs with half of the sesame oil in a shallow bowl. Place the sesame seeds in a separate shallow bowl. Pat the salmon dry, then dip each piece into the egg mixture, coating both sides and letting excess drip off. Press each piece firmly into the sesame seeds until coated on all sides.
3. 3Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place the sesame-crusted salmon skin-side up in the pan. Cook 4–5 minutes until the sesame crust is golden brown and crispy, then flip and cook 3–4 minutes more until the salmon is opaque throughout and flakes easily with a fork (internal temperature 145°F).
4. 4In the same skillet over medium-high heat, add the broccolini with a splash of water and a drizzle of olive oil. Cook 4–6 minutes, stirring occasionally, until tender-crisp and bright green with lightly charred edges.
5. 5While the protein and vegetables cook, prepare the fresh pepper salad: combine the bell pepper, cilantro, basil, minced fresh garlic, minced ginger, a drizzle of sesame oil, and fresh lime juice in a small bowl and stir gently.
6. 6Make the chili tahini sauce: whisk together the tahini, fresh lime juice, minced ginger, remaining sesame oil, chili paste, and water until smooth and pourable.
7. 7Divide the warm rice evenly into 4 airtight containers while hot. Top each with one portion of the salmon and broccolini. Divide the fresh pepper salad evenly among the containers.
8. 8Drizzle each container generously with the chili tahini sauce before serving or store sauce separately and drizzle at serving time.