Photo by Caroline Attwood on Unsplash
Feeding a family isn’t easy - there are many a night when little food is consumed by my tiny people and dinnertime ends with misbehaving minions being sent away from the table…just keeping it real. But, my go-to meal never fails me and somehow when I put it on the table, the kids all seem to actually put the food on their plates IN THEIR MOUTHS. Can I get a “Hallelujah!”?
Here’s my go-to meal: Seared Salmon w/ Roasted Broccoli & Japanese Sweet Potatoes
“Your kids eat salmon??” I get this question all the time and yes, my kids love salmon and this method specifically is what they ask for over and over again (Hint: they love the crispy crust the salmon gets on the outside). Broccoli also is one of the few vegetables my kids can get behind and the crispy, creamy roasted potatoes are always a win for us. You can always swap for any other veggies you or your kids love.
Seared Salmon w/ Roasted Broccoli & Japanese Sweet Potatoes
Ingredients:
2-4 salmon filets
1-2 heads of broccoli, cut into forets
1 Japanese sweet potato, peeled and cut into small cubes
salt
pepper
olive or avocado oil
Directions:
Preheat the oven to 400F.
Place broccoli florets and sweet potato cubes onto rimmed baking sheet and drizzle with oil. Sprinkle with salt and pepper and toss to coat. Place in oven for 30-40 minutes.
With 15 minutes left on the veggies, heat a cast iron or oven-proof skillet on the stove over medium-high heat until hot.
Place 1-2 Tbsp oil in the skillet and spread to coat the bottom.
Place salmon, skin side up in the hot skillet and leave for 2-3 minutes or until fish lifts easily off the skillet. Flip and cook another 1-2 minutes.
Transfer skillet with salmon on it into the oven and cook 8-10 minutes or until fish flakes easily with a fork.
Remove fish and veggies and serve over rice.
