Roasted Salmon and Vegetables

Every once in a while, we just get sucked into one channel for a few weeks. A little over a year ago, we were watching Food Network all the time. The last time we did that was during my entire parental leave with Liam. One day, I was watching GZ make a really delicious-looking meal on the Food Network. GZ was making a one-pan roasted salmon and vegetable dinner. The steps seemed very straightforward and it looked easy enough to make.

We tried it out and it was just as good as it looked. There were a few things we changed, but more on that below. Since then, we’ve made this meal at least once a month. Yes, that’s a lot of salmon.

It’s so easy to fall into watching the Food Network for days on end. Sometimes it’s Food Network, other times it’s HGTV. If I’m in the mood for new dinner ideas, Food Network will be on for a week.

Roasted Salmon and Vegetables

The original recipe calls for sweet potato wedges and broccolini. We cubed the sweet potatos and swapped in broccoli florets. Here are a few other things we adjust:

1. 13-15 minutes to cook the vegetables is wild. You need at least 10 minutes for the sweet potatoes alone. On the first time we made this, the sweet potatoes were still hard and not cooked. That’s after microwaving them per the instructions, too.
   • Fix: After mixing both sweet potatoes and broccoli in the oil and seasonings, cook those on the pan for about 13-15 minutes. Then place salmon and add wine for another 13 minutes. This will ensure your sweet potatoes are cooked and salmon is not overdone.
2. The amount of seasoning for all these vegetables is too low.
   • Fix: Double or triple the herbs de Provence. I use two teaspoons of seasoning for every sweet potato and broccoli head. I occassionally throw in some paprika and cinnamon.
3. This makes enough for four servings, but don’t cook it all if you’re eating over multiple nights.
   • Fix: chop vegetables for all nights needed and put in the fridge until you need them. If you’re meal prepping for this dinner, it makes cooking super easy.

We just had this AGAIN last week. It really is a great dinner for the autumn, but makes an equally great spring or summer dinner.