Baked Salmon with Roasted Carrots and Broccoli

1.Preheat your oven to 400°F (200°C).

2.In a large mixing bowl, toss the carrot sticks and broccoli florets with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and garlic powder until evenly coated.

3.Spread the vegetables in a single layer on a large baking sheet lined with parchment paper or foil.

4.Place the baking sheet in the oven and roast the vegetables for 15 minutes.

5.While the vegetables roast, rinse the rice under cold water until the water runs clear.

6.In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and rice is tender. Remove from heat and let it sit covered for 5 minutes.

7.After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven. Push the vegetables to the sides to make space in the center for the salmon fillets.

8.Pat the salmon fillets dry with paper towels. Brush both sides with the remaining 1 tablespoon olive oil and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

9.Place the salmon fillets skin-side down in the center of the baking sheet among the vegetables.

10.Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the salmon is opaque and flakes easily with a fork, and the vegetables are caramelized and tender.

11.Remove from the oven and let the salmon rest for 2 minutes before serving.

12.Serve the baked salmon alongside the roasted carrots and broccoli with a portion of the cooked white rice.