Ingredients
- Salmon Fillets: 4 (6-ounce) skin-on or skinless salmon fillets, about 1-1.5 inches thick. These provide the rich, flaky protein base for our dish, packed with omega-3 fatty acids.
- Sweet Potatoes: 2 large (about 1.5-2 lbs total), peeled and diced into 1-inch cubes. Their natural sweetness caramelizes beautifully when roasted, offering a wonderful contrast to the savory salmon and a great source of Vitamin A.
- Olive Oil: 1/4 cup, extra virgin, plus more for drizzling. Essential for roasting, it helps the sweet potatoes crisp up and keeps the salmon moist, while adding healthy fats.
- Garlic Powder: 1 teaspoon. Adds a mellow, savory depth that complements both the salmon and sweet potatoes without the risk of burning fresh garlic.
- Dried Oregano: 1 teaspoon. Lends a classic Mediterranean herbaceous note that pairs wonderfully with fish and root vegetables.
- Dried Thyme: 1/2 teaspoon. Offers an earthy, slightly floral aroma that enhances the overall savory profile.
- Smoked Paprika: 1/2 teaspoon (optional, but recommended). Gives a subtle smoky flavor and beautiful color to the dish.
- Salt: 1 teaspoon, coarse sea salt or kosher salt, divided. Crucial for enhancing all the flavors; adjust to your preference.
- Black Pepper: 1/2 teaspoon, freshly ground, divided. Provides a gentle warmth and balances the richness of the salmon.
- Lemon: 1, cut into wedges, for serving. A fresh squeeze of lemon juice at the end brightens all the flavors and cuts through the richness.
- Fresh Parsley or Dill: 2 tablespoons, chopped, for garnish (optional). Adds a touch of freshness and visual appeal upon serving.
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup. If you don’t have parchment paper, lightly grease the baking sheet.
- Prepare Sweet Potatoes: In a large bowl, add the diced sweet potatoes. Drizzle with 2 tablespoons of the olive oil. Sprinkle with half the garlic powder (1/2 tsp), half the dried oregano (1/2 tsp), half the dried thyme (1/4 tsp), half the smoked paprika (1/4 tsp, if using), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss thoroughly to ensure the sweet potatoes are evenly coated.
- Roast Sweet Potatoes (First Stage): Spread the seasoned sweet potatoes in a single layer on one side of the prepared baking sheet. Ensure they are not overcrowded, as this will cause them to steam rather than roast. Roast for 15 minutes. This initial roasting time gives the sweet potatoes a head start, as they take longer to cook than the salmon.
- Prepare Salmon: While the sweet potatoes are roasting, prepare the salmon. Pat the salmon fillets dry with a paper towel – this helps the skin get crispier (if using skin-on) and allows the seasoning to adhere better.
- Season Salmon: Place the salmon fillets in the same bowl you used for the sweet potatoes (no need to wash). Drizzle with the remaining 2 tablespoons of olive oil. Sprinkle the tops of the salmon fillets evenly with the remaining garlic powder (1/2 tsp), dried oregano (1/2 tsp), dried thyme (1/4 tsp), smoked paprika (1/4 tsp, if using), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Gently rub the seasonings into the flesh of the salmon.
- Add Salmon to Baking Sheet: After the sweet potatoes have roasted for 15 minutes, carefully remove the baking sheet from the oven. Push the sweet potatoes to one side if they’ve spread out, and arrange the seasoned salmon fillets on the other side of the baking sheet, ensuring there’s a little space between each fillet.
- Roast Together: Return the baking sheet to the oven. Roast for another 12-18 minutes, depending on the thickness of your salmon fillets and your desired level of doneness. The salmon is cooked when it flakes easily with a fork and reaches an internal temperature of 135-140°F (57-60°C) for medium, or up to 145°F (63°C) for well-done. The sweet potatoes should be tender and slightly caramelized at the edges.
- Rest and Serve: Once cooked, carefully remove the baking sheet from the oven. Let the salmon rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful fish.
- Garnish and Serve: Serve the roasted salmon fillets and sweet potatoes immediately. Garnish with fresh chopped parsley or dill, if desired, and serve with lemon wedges on the side for squeezing over the salmon.
Nutrition
- Serving Size: one normal portion
- Calories: 650
- Fat: 30g
- Protein: 45g