Roasted Salmon with Sweet Potatoes and Broccolini

Deselect All

2 sweet potatoes

4 cups roughly chopped trimmed broccolini (bottom 1 inch of stems trimmed)

1 red onion, thinly sliced 

1/4 cup extra-virgin olive oil, plus more for drizzling

1 teaspoon herbes de provence 

Kosher salt and freshly ground black pepper 

4 skinless salmon fillets, about 6 ounces each 

2 tablespoons white wine 

1 lemon, juiced 

1/2 cup sliced scallions

Fresh cilantro leaves, for garnish