When buying fresh salmon fillets, the salmon should be firm to the touch and should bounce back after touching. It should have a mild, neutral smell and not be overly fishy.<\/p>" } } , { "@type": "Question", "name": "Why should I roast the sweet potatoes first?", "acceptedAnswer": { "@type": "Answer", "text": "
Give the cubes of sweet potatoes a 15-minute head start to soften in the oven before adding the broccoli and salmon. The broccoli and salmon cook more quickly, so roasting in stages is how everything finishes cooking at the same time.<\/p>" } } , { "@type": "Question", "name": "How do I know when salmon is done?", "acceptedAnswer": { "@type": "Answer", "text": "
If you have an instant-read thermometer, insert it into the thickest part of the salmon until it registers 145°F. It's best to use an instant-read thermometer to check for internal doneness, but there are a couple of cues to look for if you don't have one. Salmon is cooked when it turns opaque all the way through and flakes easily with a fork.<\/p>" } } , { "@type": "Question", "name": "How should I store and reheat this sheet-pan salmon dish?", "acceptedAnswer": { "@type": "Answer", "text": "
Salmon is always best when prepared fresh. If you need to store it, allow the fish and vegetables to cool completely, then refrigerate them in an airtight container for up to 3 days. To reheat the fish and vegetables, place them on a foil-lined baking sheet. Lightly spritz the fish with water and heat it in a 300°F oven for about 10 minutes. If you prefer using the microwave, cover the fish with a damp paper towel and heat it in short bursts until just warmed through. In both methods, the key is to heat everything carefully and slowly to avoid drying out the fish.<\/p>" } } ] } ] } ]