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Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for the sweet potato hash.

Prepare the sweet potato hash: In a large bowl, combine the diced sweet potatoes, onion, and bell pepper. Drizzle with 3 tablespoons of olive oil, then sprinkle with sea salt, black pepper, garlic powder, and smoked paprika. Toss until all vegetables are evenly coated. Spread the seasoned vegetables in a single layer on the prepared baking sheet.

Roast the hash: Place the baking sheet with the sweet potato hash in the preheated oven. Roast for 20 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.

Prepare the salmon: While the hash is roasting, pat the salmon fillets dry with paper towels. Drizzle each fillet with 1 tablespoon of olive oil and season generously with sea salt and black pepper.

Cook the salmon: After the hash has roasted for 20 minutes, make space on the baking sheet or use a separate oven-safe pan. Place the seasoned salmon fillets on the baking sheet/pan. Return to the oven and bake for 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Assemble and serve: Divide the sweet potato hash among four plates. Top each serving with a salmon fillet. Garnish with diced or sliced avocado and a sprinkle of fresh parsley or cilantro, if desired. Serve immediately with lemon wedges on the side.


Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for the sweet potato hash.

Prepare the sweet potato hash: In a large bowl, combine the diced sweet potatoes, onion, and bell pepper. Drizzle with 3 tablespoons of olive oil, then sprinkle with sea salt, black pepper, garlic powder, and smoked paprika. Toss until all vegetables are evenly coated. Spread the seasoned vegetables in a single layer on the prepared baking sheet.

Roast the hash: Place the baking sheet with the sweet potato hash in the preheated oven. Roast for 20 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.

Prepare the salmon: While the hash is roasting, pat the salmon fillets dry with paper towels. Drizzle each fillet with 1 tablespoon of olive oil and season generously with sea salt and black pepper.

Cook the salmon: After the hash has roasted for 20 minutes, make space on the baking sheet or use a separate oven-safe pan. Place the seasoned salmon fillets on the baking sheet/pan. Return to the oven and bake for 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Assemble and serve: Divide the sweet potato hash among four plates. Top each serving with a salmon fillet. Garnish with diced or sliced avocado and a sprinkle of fresh parsley or cilantro, if desired. Serve immediately with lemon wedges on the side.
