Salmon with Sweet Potatoes

Chef Ellie

Discover a delicious and healthy Salmon with Sweet Potatoes recipe that's easy to make, full of flavor, and perfect for a nutritious meal.

Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine American

Servings 4 slices

Calories 350 kcal

2 salmon fillets about 6 oz each – Look for fresh, skin-on fillets for better flavor and crispiness.
2 tbsp olive oil – A high-quality extra virgin olive oil enhances the richness of the salmon.
1 tsp garlic powder – Adds a savory depth that complements the fish.
1 tsp dried thyme or fresh, if preferred – A fragrant herb that works wonderfully with salmon.
Salt and pepper – For seasoning to taste.

2 medium sweet potatoes – Peeled and cut into 1-inch cubes for even cooking.
1 tbsp olive oil – To toss with the sweet potatoes for a crispy roast.
1 tsp paprika – Adds a smoky flavor that enhances the natural sweetness of the potatoes.
1/2 tsp cinnamon – For a subtle warmth that pairs beautifully with the sweetness of the potatoes.
Salt and pepper – Season to taste.

Fresh parsley or cilantro – Adds a pop of color and a fresh herbal finish to the dish.
Lemon wedges – For a zesty squeeze of brightness when serving.

If you prefer a lighter touch you can swap out the olive oil for avocado oil or use a non-stick cooking spray for a lower-fat option. The salmon and sweet potatoes will still turn out delicious!

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the sweet potatoes with olive oil, salt, black pepper, and cinnamon. Spread them evenly on the baking sheet.
Roast for 20 minutes, stirring halfway through for even cooking.
Season the salmon with olive oil, garlic powder, smoked paprika, salt, and black pepper.
Push the sweet potatoes to one side of the baking sheet and place the salmon fillets on the other.
Bake for another 12-15 minutes, or until the salmon flakes easily with a fork.
Drizzle with fresh lemon juice and serve warm.
Pro Tip: Broil the salmon for the last 2 minutes for a slightly crispy top!

Warm a large skillet over medium-high heat and pour in 1 tablespoon of olive oil.
Sear the salmon, skin-side down, for about 4 minutes until crispy. Flip and cook for another 3-4 minutes. Remove from the pan and set aside.
In the same skillet, add the cubed sweet potatoes with a drizzle of olive oil. Cook for 8-10 minutes, stirring occasionally.
Add honey and cinnamon, tossing until the potatoes are caramelized.
Serve the salmon over the sweet potatoes and enjoy!
Pro Tip: Use a cast-iron skillet for the best sear on your salmon.

Preheat the grill to medium-high heat (375-400°F).
Toss the sweet potatoes with olive oil, salt, and pepper, then divide them onto foil sheets.
Place a seasoned salmon fillet on top of each pile of potatoes.
Seal the foil packets tightly and place them on the grill.
Grill for 12-15 minutes, or until the salmon is cooked through.
Open carefully, drizzle with lemon juice, and serve.
Pro Tip: Add a sprig of fresh rosemary inside the foil for an aromatic boost!

Preheat the air fryer to 400°F.
Toss the sweet potatoes with olive oil and seasoning, then air fry for 10 minutes, shaking halfway through.
Season the salmon and place it in the air fryer basket next to the potatoes.
Cook for another 8-10 minutes until the salmon is flaky and the potatoes are crispy.
Serve immediately with a squeeze of lemon juice.
Pro Tip: Brush the salmon with honey before air frying for a light glaze.

Nutrition Information (per serving):