Recipe · USC

These recipes rely entirely on whole, single-ingredient grocery staples cooked with unrefined seed oils to keep every bite dairy-free and free of ultra-processed additives.

Sesame-Glazed Salmon & Sweet Potato Roast

Name: Sesame-Glazed Salmon & Sweet Potato Roast
Ingredients: 12 ounces Trader Joe's Fresh Atlantic Salmon fillets (cut into 2 portions); 1 medium sweet potato (peeled and diced into 1/2-inch cubes); 2 cups Trader Joe's fresh broccoli florets; 1 tablespoon Trader Joe's 100% Pure Toasted Sesame Oil (unrefined seed oil); 1 tablespoon tamari or coconut aminos (naturally brewed, gluten-free); 1 teaspoon fresh ginger (grated); 1/2 teaspoon coarse sea salt; 1 pound Trader Joe's boneless skinless chicken thighs; 8 ounces Trader Joe's Organic Dutch Yellow baby potatoes (halved); 2 cups Trader Joe's fresh broccoli florets; 1 tablespoon pure sunflower oil (seed oil); 1 1/2 tablespoons Trader Joe's Dijon mustard (made with whole ground mustard seeds); 1 tablespoon raw honey; 1/2 teaspoon garlic powder; 1/2 teaspoon coarse sea salt

American Whole Foods

2 servings | 25 minutes

Sources: Cross-checked against The Kitchn, EatingWell and Serious Eats

2 servings

You’ll need

15 items · tap to check off

Make it step by step

13 steps · 59 min of timed cooking

Preheat your oven to 400°F and line a large baking sheet with unbleached parchment paper.
Whisk the toasted sesame oil, tamari, grated ginger, and sea salt together in a small bowl.
Toss the diced sweet potato and broccoli florets with two-thirds of the sesame oil mixture on the baking sheet.
Roast the vegetables for 12 minutes until the sweet potatoes begin to turn tender.⏱ 12 min
Place the salmon fillets on the baking sheet and brush the tops generously with the remaining sesame glaze.
Return the pan to the oven and roast for 10 to 12 minutes until the salmon flakes easily with a fork.⏱ 12 min
Preheat your oven to 425°F and line a heavy baking sheet with parchment paper.
Whisk the sunflower oil, Dijon mustard, raw honey, garlic powder, and sea salt in a mixing bowl.
Toss the halved baby potatoes with one tablespoon of the honey mustard mixture on the pan.
Roast the potatoes cut-side down for 15 minutes until lightly browned on the bottom.⏱ 15 min
Coat the chicken thighs and broccoli florets with the remaining honey mustard glaze in the bowl.
Arrange the chicken and broccoli around the roasted potatoes in a single layer on the baking sheet.
Bake for 18 to 20 minutes until the chicken reaches 165°F internally and edges are caramelized.⏱ 20 min

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Chef’s tip · Cut the sweet potatoes into small, uniform half-inch cubes so they roast tender in the exact time it takes to bake the salmon through.

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