Sheet Pan Salmon with Sweet Potatoes
A simple and healthy one-pan meal featuring perfectly roasted salmon fillets and tender sweet potatoes, seasoned with garlic and herbs for a delicious dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
4 salmon fillets, skin on, about 6 ounces each
2 large sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt, to taste
Black pepper, to taste
1 lemon, cut into wedges
Instructions
Preheat the oven to 400°F (200°C).
Line a large sheet pan with parchment paper or lightly grease it with olive oil.
In a large bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, garlic powder, dried thyme, dried rosemary, salt, and black pepper until evenly coated.
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 begin roasting, pat the salmon fillets dry with paper towels.
Brush the salmon fillets with the remaining 1 tablespoon of olive oil and season both sides with salt and black pepper.
After the sweet potatoes have roasted for 15 minutes, remove the sheet pan from the oven and carefully push the sweet potatoes to one side.
Place the salmon fillets skin-side down on the empty side of the sheet pan.
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.
Remove the sheet pan from the oven and squeeze fresh lemon wedges over the salmon and sweet potatoes before serving.