A simple, easy, healthy, and delicious meal, all cooked on one pan in 30 minutes. It features just enough herbs and spices to keep things interesting and roasted lemon quarters to squeeze over the top.
Healthy Sweetpotato and Salmon Sheet Pan Dinner
Serves 4
Ingredients:
1 3/4 pounds orange- and/or yellow/white-fleshed sweetpotatoes, or a combination, cut into 3/4-inch dice
1/4 cup olive oil, divided
2 teaspoons salt, divided
2 teaspoons pepper, divided
2 lemons, quartered
1 pound asparagus spears, trimmed
4 six-ounce salmon filets, about 3/4-inch thick
2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 tablespoons coarsely chopped fresh cilantro, dill, parsley, or a combination
Instructions:
In a large bowl, combine the sweetpotatoes, 2 tablespoons of the oil, 1 teaspoon of the salt, and 1 teaspoon of the pepper. Arrange on a large rimmed baking sheet, top with the lemon quarters, and bake until tender, about 15 minutes.
Meanwhile, use the same large bowl to combine the asparagus, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. Brush the salmon on all sides with the remaining 1 tablespoon of oil and sprinkle with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Sprinkle the coriander and fennel seeds on one side of the salmon.
Move the sweetpotatoes and lemon to one side of the pan. Add the salmon to the middle, seeded side up, and the asparagus to the other side. Rearrange the lemon quarters on top. Bake until the salmon is cooked through and the sweetpotatoes and asparagus are lightly browned, about 15 minutes.
Sprinkle with the herbs and serve with the lemon quarters to squeeze over the top.
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