Salmon with Roasted Sweet Potatoes
This healthy and flavorful salmon and roasted sweet potato recipe combines heart-healthy fats, protein, and fiber in one delicious and easy-to-make meal.
Equipment
- Large mixing bowl
- Baking sheet
- oven
- Ovenproof skillet
- spatula
- Knife
- Cutting board
Ingredients
For the Sweet Potatoes:
- 3 sweet potatoes peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1 tablespoon fresh thyme leaves
For the Salmon:
- 4 6 oz each skin-on salmon fillets
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 lemon zested and juiced
- 2 tablespoons chopped fresh dill
- 1 tablespoon honey
- Salt and pepper to taste
For Serving:
- Fresh arugula or mixed greens
- Lemon wedges
- Chopped fresh herbs parsley, dill, chives
Instructions
Roast the Sweet Potatoes:
- Preheat oven to 425°F (220°C). Toss sweet potatoes with olive oil, paprika, garlic powder, cumin, salt, pepper, and thyme. Spread on a baking sheet and roast 20–25 minutes, flipping once, until browned and tender.
Prepare the Salmon:
- Pat salmon dry. In a bowl, mix olive oil, garlic, lemon zest and juice, dill, honey, salt, and pepper for the glaze.
Cook the Salmon:
- Heat an oven-safe skillet over medium-high. Place salmon skin-side down and cook for 4–5 minutes until crispy. Flip, brush with glaze, and transfer to oven. Bake 6–8 minutes, until salmon is flaky and reaches 145°F (63°C).
Assemble:
- Serve sweet potatoes on a plate, top with glazed salmon, garnish with arugula and herbs, and serve with lemon wedges.
Notes
Use wild-caught salmon if possible for better flavor and nutrition.
Chop sweet potatoes evenly for consistent cooking.
Can substitute dried herbs (use half the amount).
Grilling option available for summer meals.
Perfect for meal prep and can be refrigerated up to 3 days or frozen up to 3 months.