Sheet Pan Salmon Dinner With Broccoli

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  Brown sugar(15g)
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  Sesame Oil, Toasted(5g)
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  Soy Sauce, Low Sodium(120g)
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  Cilantro, Fresh(30g)
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  Ginger, Fresh Root(5g)
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  Garlic
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  Sesame seeds(15g)
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  Salmon
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  Broccoli(720g)
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  Carrots
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  Green Onion (Scallion)
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  Rice, White, Long-Grain(960g)

Instructions

1. 1Cook the white rice according to package directions in a separate pot over medium heat; set aside when done.
2. 2Mince the fresh ginger and garlic, then whisk together in a small bowl with the brown sugar, sesame oil, soy sauce, and half the sesame seeds until combined.
3. 3Place the salmon fillets skin-side down on a large rimmed sheet pan, then arrange the broccoli florets and carrots around them; drizzle the glaze evenly over the salmon and vegetables.
4. 4Preheat a large skillet or your oven to 400°F, then place the sheet pan inside and bake for 12–15 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F; the broccoli should be tender-crisp and the carrots soft.
5. 5If vegetables need additional time, transfer the salmon to a plate to rest and continue roasting the vegetables for 2–3 minutes more until fully tender.
6. 6Return the salmon to the sheet pan, drizzle with any remaining glaze, and sprinkle with the remaining sesame seeds and sliced green onions.
7. 7Divide the salmon, vegetables, and cooked rice evenly into 4 airtight containers while still warm; allow to cool to room temperature before sealing and refrigerating.
8. 8Reheat portions in a 350°F oven for 8–10 minutes or in the microwave for 2–3 minutes until warmed through before serving.