Sheet Pan Salmon with Sweet Potatoes
A simple and healthy sheet pan dinner featuring perfectly roasted salmon fillets and sweet potatoes, seasoned with garlic and herbs for a flavorful meal with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
1 pound salmon fillets, skin on, cut into 4 portions
2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
1 lemon, cut into wedges
Fresh parsley, chopped, for garnish
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil.
In a large bowl, combine the sweet potato cubes, 1 tablespoon olive oil, minced garlic, dried thyme, dried rosemary, smoked paprika, salt, and black pepper. Toss well to coat evenly.
Spread the sweet potatoes in a single layer on one side of the prepared sheet pan.
Place the sheet pan in the oven and roast the sweet potatoes for 15 minutes.
While the sweet potatoes are roasting, pat the salmon fillets dry with paper towels. Brush both sides of each fillet with the remaining 1 tablespoon olive oil and season with salt and black pepper.
After the sweet potatoes have roasted for 15 minutes, remove the sheet pan from the oven. Push the sweet potatoes to one side of the pan and place the salmon fillets skin-side down on the other side.
Return the sheet pan to the oven and roast for an additional 10 minutes, or until the salmon is cooked through and flakes easily with a fork, and the sweet potatoes are tender and golden.
Remove the sheet pan from the oven. Squeeze fresh lemon juice over the salmon and sweet potatoes.
Garnish with chopped fresh parsley and serve immediately with lemon wedges on the side.