Asian-Style Salmon with Roasted Zucchini & Sweet Potatoes

Directions

1. Preheat the oven to 425°F and prepare a baking sheet.
2. Rinse and dry the produce, then cut the sweet potatoes into ½-inch chunks and spread them on the baking sheet.
3. Trim the ends off the zucchini and cut into ½-inch cubes, adding them to the sheet with the potatoes.
4. Mince the garlic and sprinkle it over the vegetables, then drizzle with olive oil and season with salt and pepper; toss to coat and arrange in a single layer.
5. Place the tray in the oven and bake for 10 minutes while you prepare the salmon glaze.
6. Mince or grate the ginger and whisk it with soy sauce, olive oil, toasted sesame oil, and honey in a medium bowl.
7. Add the salmon to the bowl and coat it all over with the glaze.
8. Carefully remove the sheet from the oven, push the vegetables to the sides, place the salmon in the center skin-side-down, and pour any remaining glaze over it.
9. Return the sheet to the oven and bake until the salmon is cooked through and the vegetables are tender, about 10–12 minutes.
10. While the food cooks, trim and slice the green onions into diagonal ¼-inch pieces.
11. To serve, place the salmon and roasted vegetables on plates and finish with green onions and sesame seeds.