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
1.5 pounds salmon fillets, skin on, cut into 4 portions
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, 1 teaspoon, divided
Black pepper, 1/2 teaspoon, divided
1 lemon, cut into wedges
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, toss the sweet potato cubes with 1 tablespoon olive oil, garlic powder, dried thyme, dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
Spread the sweet potatoes in a single layer on a large sheet pan.
Roast the sweet potatoes in the preheated oven 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 olive oil and season each with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
After the sweet potatoes have roasted for 15 minutes, remove the sheet pan from the oven and 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 and golden.
Remove from the oven and squeeze fresh lemon juice over the salmon and sweet potatoes before serving.