Sheet Pan Salmon Dinner With Broccoli

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  1 tbsp Brown sugar
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  1 tsp Sesame Oil, Toasted
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  0.5 cup Soy Sauce, Low Sodium
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  2 tbsp Cilantro, Fresh
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  1 tsp Ginger, Fresh Root
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  2 Garlic(6g)
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  1 tbsp Sesame seeds
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  1.5 lbs Salmon
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  3 cup Broccoli
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  4 Carrots(244g)
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  3 Green Onion (Scallion)(45g)
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  4 cup Rice, White, Long-Grain

Instructions

1. 1Preheat your oven to 400°F. In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, minced ginger, minced garlic, and half the sesame seeds until the sugar dissolves into a smooth glaze.
2. 2Arrange the salmon pieces skin-side down on a large rimmed sheet pan. Scatter the broccoli florets and carrot matchsticks around the salmon in a single layer.
3. 3Pour the glaze evenly over the salmon and vegetables, making sure each piece is well coated.
4. 4Roast at 400°F 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 with lightly charred edges and the carrots should be fork-tender.
5. 5If the vegetables need more time, transfer the salmon to a plate to rest and continue roasting the vegetables for 2–3 minutes more until fully tender.
6. 6Sprinkle the remaining sesame seeds, minced cilantro, and minced green onions over the salmon and vegetables.
7. 7Divide the salmon and vegetables evenly into 4 meal-prep containers. If using, add 1 cup of cooked rice to each container. Allow to cool before sealing and refrigerating for up to 4 days.