Roasted Salmon & Sweet Potato with Red Onion
Roasted Salmon & Sweet Potato with Red Onion
Ingredients
For the Roasted Vegetables
- 2 sweet potatoes, medium, peeled and cut into 1-inch cubes
- 1 red onion, medium, cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Salmon
- 4 salmon fillets, 6-ounce, skin on or off
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the cubed sweet potatoes and red onion wedges. Drizzle with 2 tablespoons of olive oil, then sprinkle with dried thyme, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until the vegetables are evenly coated.
⏱️ 5 min
- 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 15 minutes.
⏱️ 15 min•🌡️ 400
- 4
While the vegetables are roasting, prepare the salmon. Pat the salmon fillets dry with paper towels. Drizzle with 1 tablespoon of olive oil, then season with garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
⏱️ 5 min
- 5
After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven. Gently push the vegetables to one side of the baking sheet and place the seasoned salmon fillets on the other side. Return to the oven and continue roasting for another 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
⏱️ 12 min•🌡️ 400
- 6
Carefully remove the baking sheet from the oven. Garnish with fresh chopped parsley and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Salmon & Sweet Potato with Red Onion
Ingredients
For the Roasted Vegetables
- 2 sweet potatoes, medium, peeled and cut into 1-inch cubes
- 1 red onion, medium, cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Salmon
- 4 salmon fillets, 6-ounce, skin on or off
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the cubed sweet potatoes and red onion wedges. Drizzle with 2 tablespoons of olive oil, then sprinkle with dried thyme, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until the vegetables are evenly coated.
⏱️ 5 min - 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 15 minutes.
⏱️ 15 min•🌡️ 400 - 4
While the vegetables are roasting, prepare the salmon. Pat the salmon fillets dry with paper towels. Drizzle with 1 tablespoon of olive oil, then season with garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
⏱️ 5 min - 5
After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven. Gently push the vegetables to one side of the baking sheet and place the seasoned salmon fillets on the other side. Return to the oven and continue roasting for another 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
⏱️ 12 min•🌡️ 400 - 6
Carefully remove the baking sheet from the oven. Garnish with fresh chopped parsley and serve immediately.
⏱️ 3 min